Pasta With Vegetables and Feta

• 12 lb rigatoni pasta
• 1 small carrot, peeled
• 1 small zucchini
• 1 tablespoon olive oil
• 12 cup red onion, sliced
• 1 garlic clove, minced
• 14 cup vegetable stock
• 12 cup peas, defrosted
• 1 tablespoon minced fresh parsley
• 1 12 teaspoons basil
• 12 teaspoon oregano
• 18 teaspoon kosher salt
• 14 teaspoon fresh ground pepper
• 2 ounces feta cheese, cubed

1. Cook the pasta, cool it in cold water then drain it.
2. Cut the carrot and julienne the zucchini.
3. Heat the oil in a 10-12 inch nonstick saute pan over low hear.
4. Saute the onion, garlic, and carrots in the oil.
5. Cover between stirrings so the steam softens the caroots until the carrots are tender (5 minutes).
6. Add the stock and zucchini.
7. Continue to cook, covered until the zucchini is tender but not mushy.
8. Stir in the pasta, peas, herbs, salt and pepper.
9. Increase the heat to medium.
10. Stir until everything is hot.
11. Stir in the feta.
12. Serve as soon as the outside edges begin to melt.

rigatoni pasta, carrot, zucchini, olive oil, red onion, garlic, vegetable stock, peas, parsley, basil, oregano, kosher salt, ground pepper, feta cheese

Taken from www.food.com/recipe/pasta-with-vegetables-and-feta-233708 (may not work)