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4 tablespoon olive oil, divided
1 medium onion, peeled and chopped
1 zucchini, trimmed, and chopped
1 cup broccoli florets
1 cup frozen green peas, thawed
1 clove garlic, peeled and minced
1 pound rotini pasta, cooked al dente, and drained
3 plum tomatoes, stemmed, seeded, and chopped salt and pepper, to taste
1. In a large saucepan, heat 2 tablespoons of the olive oil over medium heat.
2. Add the onion, zucchini, and broccoli and saute' until tender, about 7 minutes.
3. Add the peas and garlic and saute' until the garlic is golden.
4. In a large bowl, toss together the sauteed vegetables, pasta, and tomatoes with the remaining 2 tablespoons of oil. Season with salt and pepper to taste, and serve at room temperature.
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