Cut vegetables into matchsticks using a knife or mandoline. Place cut vegetables in a colander in the sink. Cook whole grain pasta with a big pinch of sea salt until al dente. Pour boiling water and pasta into colander over the vegetables. Transfer pasta and vegetables back into pot and toss with your choice of:
- pesto
- extra-virgin olive oil
- butter
- dairy or soy mozzarella
- Parmesan (dairy or nondairy)
- tomato sauce
