Veggies-Pasta Poupouri - cooking recipe

Ingredients

1 lb. pasta (your choice)
3 c. chopped vegetables (your choice)
butter to taste
Parmesan cheese to taste
1 egg
oil (for stir-frying)

Preparation

Take your favorite pasta.
We like bow ties.
Put pasta water on to boil.
As you wait for the water to boil, check refrigerator; what fresh vegetables are available.
Pick one or a handful of every color.
We generally find options like carrots, green beans or pepper, squash.
Leftovers are okay, too, but if you use corn, remove from cob.
Check freezer if your fresh veggies' color selection is low; we've used frozen corn and peas.
If using any frozen vegetables, set aside on counter to defrost.
Together, you want about 3 cups of vegetables once you cut up larger items, chunks or slices, nothing too thick.
Get out the wok and add about 2 tablespoons of oil.
Heat until it sizzles on medium-high heat. By now, you should be able to put on the pasta.
In the wok, stir-fry the fresh vegetables.
If you are using some frozen, make sure they are defrosted/drained; pat with paper towel before you add them to the wok.
When pasta is cooked and drained, immediately toss with egg (it will cook from the heat of the pasta) and several pats of butter.
Gently toss pasta with cooked vegetables; sprinkle with Parmesan cheese and serve.