Whole Wheat Vegetable Pasta

O.k., so I kind of stole it from Rachael Ray but changed some ingredients.  I am not one for measurements....like Rachael, I eyeball it.  Sorry if that is no help to you but this recipe really needs no measuring.  Here is what you will need:

     Whole wheat pasta (Penne or Rotini work best but you can use spaghetti noodles);
     One medium onion, chopped (I use red or purple for color but an onion is an onion);
     Three garlic cloves, chopped;
     Vegetables (fresh or frozen) whatever type of vegetables you like;  I use the frozen California Medley with the cauliflower, broccoli and carrots and then add a can of diced tomatoes (just use the vegetables that you like to eat, that is what makes food taste good);

1.) coat the bottom of a pan with olive oil and 2tblsp of butter, over medium heat;  2.) bring a pot of water to a boil for pasta; 3.) add chopped garlic and onion to pan of olive oil and butter and cook until caramelized; 4.) when water comes to a boil add pasta and cook until soft 5.) add vegetables to pan with garlic and onion, season with salt and pepper (I like to add basil, oregano and crushed rosemary but add seasonings you like);  let cook on low heat until vegetables are soft and almost mushy. 6.)  put pasta in a bowl and spread vegetables over pasta. 

I hope this makes sense and that you enjoy it.  I am trying to eat healthier and the more help I get from other cooks the easier it is for me.  I hate researching different recipes for new things and  I hate eating the same thing week in and week out and so does my family so I hope you enjoy this recipe and maybe you can share one with me.