One Pot Farmer's Market Pasta

This is from the view from great island, a recipe blog. It’s been expanded to match a 16oz box of spaghetti. The notes suggest any vegetables can be substituted, but keep the tomatoes.

Ingredients

• 16oz Spaghetti
• 1 Red Onion, sliced
• 1 Japanese Eggplant, halved and sliced
• Several stalks of asparagus, in 2-inch lengths
• Several broccoli florets
• 2 cups Cherry tomatoes, halved
• 1 red or yellow bell pepper, chopped
• 2 cloves garlic
• 2 handfuls of greens, nothing too bitter
• 2 T olive oil
• 1⅓ C dry white wine
• 4¾ C water
• 1⅓ T white wine vinegar
• 1⅓ C parmesean or romano

Garnish:

• halved cherry tomatoes
• ½ C shredded basil

Instructions

1. Boil almost everything – veggies and pasta, but not cheese – about 8 minutes or until the pasta is OK. There will be some liquid left.
2. Toss in the cheese and garnish