Confetti Spaghetti

I have been under the weather, and dealing with two kids who have two different Spring Breaks this year.  I am afraid that cooking and blogging have taken a back seat to attempting to keep my head above water.  To celebrate healthy living while I deal with the plague (ie a cold), I decided to run some of my favorite healthy recipes.

   I I  I have been trying to get more vegetables into our diet in some new interesting ways. This recipe is loosely based on a recipe from The Enchanted Broccoli Forest. The original recipe was for what was basically a pasta primavera. As healthy as that sounds, I have to have some sauce with my pasta. So I swapped out called for red bell pepper with a can of diced tomatoes.

1 tablespoon olive oil
1/4 cup vidalia onion, chopped
8 cloves garlic, minced
2 cups broccoli, chopped
2 cups cauliflower, chopped
1 (14 ounce) can diced tomatoes
1 lb spaghetti
Parmesan cheese to taste

1. Cook spaghetti according to package instructions.
2. Warm oil in a large skillet over medium heat. Add the onion an saute until onion begins to become translucent. Add the garlic and saute until fragrant, about 30 seconds. Add the broccoli, cauliflower and diced tomatoes. Bring to a simmer and cook until the vegetables and tender.
3. Toss together with the pasta. Serve with Parmesan cheese.