Big Bowl Pasta Primavera - cooking recipe

Ingredients

8 ounces spaghetti, broken into thirds
2 1/2 quarts boiling water
1 tablespoon oil
2 teaspoons salt
1 1/3 cups evaporated milk
2/3 cup parmesan cheese
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
2 carrots, cut into matchsticks
1 medium onion, thinly sliced
1/2 cup celery, thinly sliced
1 garlic clove, minced
1 tablespoon oil
1 cup cauliflower floret
1 cup broccoli floret
1 cup pea pods (fresh or frozen partially thawed and cut in half)
1 cup zucchini, slivers with peel
8 cherry tomatoes, halved

Preparation

Combine evaporated milk, parmesan cheese, parsley, basil, 1 tsp salt, 1/4 tsp pepper in bowl, set aside.
Cook spaghetti in boiling water and oil and 2 tsp salt in a large uncovered pot for 11-13 minutes, or until tender,drain. Transfer to big bowl, cover with foil to keep warm.
Heat wok or frying pan on medium-high heat, add 1 tbsp oil, add carrots, onion, celery and garlic, stir fry until soft. Transfer to big bowl.
Add 1 tbsp oil to hot wok, add cauliflower and broccoli, stir fry 4 minutes, add pea pods and zucchini, stir fry 2 minutes.
Add tomatoes and evaporated milk mixture,stir until heated through. Transfer to big bowl toss to mix every thing well.
My family loves this with a few handfuls of cooked prawns on the top. I don't like crunchy carrots in this dish, par boil them for 5 minutes.