Confetti Spaghetti

This looks like it would take forever, but it doesn't. The hardest part is cutting up the broccoli and cauliflower. This is from the Moosewood Cookbook Series. I love it and have been making it since college. Heather knows this recipe all too well, she can vouch how good it is.

3 Tb butter AND olive oil
1 cup minced onion
3-4 garlic cloves, minced
1/2 tsp salt
lots of black pepper
1 tsp dried basil (I use more)
2 stalks broccoli, chopped
2 cups small cauliflowerettes
1/4 lb mushrooms, sliced
2 cups peas, fresh or frozen, I only use 1 cup
1 red bell pepper, diced
3 Tbs Tamari sauce, use a good kind and low sodium
1 lb whole wheat spaghetti
4-6 scallions, minced- I never added these
1 cup minced parsley, never added this either
2 cups grated sharp cheddar cheese, I use 1 cup

1. In large heavy skillet, cook onions and garlic in combined butter and olive oil, salt, pepper and basil for 5-8 min. In a separate pot, boil water and add pasta, cook until al dente.
2. Add broccoli and cauliflower, stir, cover and reduce heat to medium-low. Cook until just tender, 8-10 min. I add the mushrooms the last 2-3 min.
3. Add peas and diced pepper. Stir and cook over medium heat just a few min. Remove from heat and stir in tamari sauce. Cover and set aside until pasta is done.
4. Drain pasta and transfer to veggie mix. Toss and sprinkle in the scallions, parsley and cheese. Serve immediately.