Italian Spaghetti With Vegetables

A typical Italian way of cooking pasta is with vegetables such as eggplant, green peas, zucchini, or broccoli.

3 tablespoons of olive oil.

2 tablespoons of butter or margarine.

1 or 2 garlic cloves, crushed or minced.

2 medium tomatoes, peeled and chopped.

3 cups cubed eggplant or zucchini, cut-up broccoli, or green peas.

Half cup chicken or beef bouillon.

Half teaspoon dried basil.

Salt, and pepper to taste.

1 pound spaghetti, cooked and drained.

Half cup grated Parmesan cheese.

Heat the oil and butter in a saucepan. Add the garlic and tomatoes and cook 1 or 2 minutes. Add the vegetables, about half a cup of bouillon, basil, salt, and pepper.

Cook slowly, covered, until just tender. When cooked, toss with the spaghetti and serve with the cheese.