Instructions: Bring saucepan of water to a boil and cook pasta according to package directions.

Heat oil in skillet over medium heat. Add onions and saute until wilted, about 10 minutes. Add other vegetables and cook, stirring occasionally, until cooked but still firm, about 7 minutes more. Add salt, pepper, basil and parsley and mix well.

Toss pasta and vegetables, top with grated cheese, and serve.

This recipe yields 6 servings.

Wine Suggestion: This summery pasta dish should pair well with Sauvignon Blanc. California, the Loire Valley in France and the Marlborough region in New Zealands South Island are areas that produce fantastic Sauvignon Blanc. Try Villa Maria Marlborough Sauvignon Blanc.

Comments: You can vary this recipe by using any number of seasonal vegetables, including cauliflower, green beans, peas, zucchini or yellow squash to even cucumber. In place of the Parmesan cheese, stir in 8 ounces of chevre, or soft goat cheese, before adding basil and seasoning to taste. Use any one of the spiral- or shell-shaped pastas in place of the angel hair.

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