Mulit grain sphagetti

It's been a couple of years since I 'discovered' pasta :) and I find it to be a healthy refreshing alternative to my 'usual' cooking. I have to warn you that I add a ton of veggies to my pasta (pretty much a little of all the veggies I have) and we usually find it hard to spot the noodles in the mountain of veggies :)

Ingredients:

1. 2 Green peppers, chopped
2. 4-5 garlic cloves, thinly sliced
3. 2 medium tomatoes, chopped
4. 1/4 cup black olives, chopped
5. 2 oz-sun dried tomatoes
6. 2 carrots, chopped 
7. 3-4 green chillies/2 jalapenos or to taste
8. 1 onion,chopped into long thin slices
9. 1/2 cup peas
10. 1/4 cup lima beans
11. freshly ground pepper to taste
12. salt to taste
13. mozzarella cheese/feta cheese, to garnish
14. 1/2 cup pasta sauce
15. 8 oz of multi grain/whole wheat spaghetti noodles
16. coriander, to garnish
17. 2 tsp olive oil 
18. Water, (very less to cook the vegetables)

Method:

1. Boil a large pot of water (about 4-5 cups) in a tall container with some salt added to it.
2. Cook the pasta according to package instructions (till Al dente--takes about 5-8 minutes)
3. Heat the olive oil in a pan and saute the garlic, ground pepper, chillies and onions
4. Add rest of the vegetables and saute
5. Add water to cook the vegetables and close the lid (Make sure not to over-cook the vegetables, they should be "just cooked" and not mushy)
6. Once the vegetables are done, remove the lid and add the pasta sauce. Let it boil for a couple of minutes before adding the cooked pasta noodles.
7. Toss the noodles in the veggies and sauce. Make sure not to over-stir or mix as the  noodles might break.
8. Garnish with mozzarella cheese and coriander leaves,serve hot.

Personal notes:

1. you can add a little cheese before removing the pasta from the stove top, it melts and blends in with the pasta resulting in a creamier taste
2. some vegetables don't need the extra water to cook, just closing the lid will do. Vary the amount of water depending on the vegetables added