Primavera Sauté

Ingredients:

• 1/2 cup, or less, extra virgin olive oil (this will serve as the sauce)
• 2 cloves garlic, peeled and smashed
• 1 small onion, thinly sliced, or two finally chopped leeks
• 1/2 lb sugar snap or snow peas, trimmed and sliced
• 2 small carrots, peeled and cut diagonally into 1/8-inch slices
• 2 small zucchini cut diagonally into 1/8-inch slices
• 1 red or yellow bell pepper, seeded and cut into 1/8-inch slices
• 2 baby bok choy, (or one bunch Swiss chard) cleaned, and cut into slivers
• 1 small bunch asparagus, cleaned and cut diagonally into 1/8-inch slices
• Salt and freshly ground black pepper, to taste
• Red pepper flakes, to taste
• Cooked pasta
• Grated Parmesan or Asiago cheese

Use any combination of these or other fresh ingredients. In large skillet, heat olive oil with garlic over moderate heat. Remove and discard the garlic as soon as it starts to color, about 3 minutes. Raise the heat, and add the vegetables. Sauté until heated through, but still crisp. Season to taste, and immediately spoon veggies and oil over cooked pasta. Serve with a generous amount of grated cheese. 4 servings.