Pasta with sauteed vegetables

I know its been awhile since I last posted a recipe here...not that I ran out of recipes, but just didn't find the time to add more :-).

Ingredients
3 tbl spoons Olive oil
2 cups of pasta (Penne / Fusilli)
1 big onion , sliced thinly
5-6 garlic flakes , sliced
1 bunch Spring onions 
Few brocolli flowerettes
2 big Bell peppers -  1 big green and 1 red or orange or yellow
10 pieces Cherry tomatoes or plum tomatoes
Few black olives halved
1 spoon of dried rosemary or thyme and oregano
Chopped Fresh basil leaves or mint leaves (according to  your preference and taste)
A cube of Parmesan cheese (tastes best) or even cheddar would do
Pepper crushed coarsely using mortar and pestle

Method
To cook the pasta:

1. Boil water in a thick sauce pan, for one cup pasta take one and a half cup of water and add pasta to the boiling water.
2. Add required salt and a spoon of olive oil, cover the pan cook for about 5-10 minutes stirring once in between till the pasta is done al dente (in Italian this means to the tooth, meaning it should be chewable)
3. Drain all the water, run the cooked pasta over in regular water to bring them back to room temperature.
Set them aside.

For the vegetables:
1. In the same thick saucepan, add 2 tbsp of olive oil, add the thinly sliced onions and garlic and fry for a few minutes. Add rosemary and half of the finely chopped spring onions reserving the rest for garnishing
2. Add the brocolli and cook for a minute, then add the thinly sliced bell peppers and saute them til they are half cooked. Add some salt just enough for the vegetable quantity,remember, we have already added salt while cooking pasta.
3. While the veggies are still crunchy add the halved olives and halved cherry tomatoes. Do not cover and cook as the water droplets would bring in moisture.Stir frequently and ensure that they are not overcooked (the vegetables need to be still crunchy, not soft)
4. Add the coarsely crushed peppercorns and then add the cooked pasta to the vegetables and toss. Now add the oregano, cook for less than a minute and remove from heat. Add the chopped fresh basil or mint leaves and grated cheese, and mix well. They will blend in the heat. Toss the contents once for them to mix, garnish with spring onions and serve hot

The above dish can be eaten as it is or can be served with pasta sauces. When you serve with sauces, keep the number of veggies and spices added to pasta minimal as the sauce itself would bring in a different flavour
Check the pasta sauce section for recipes