16 ounces fettuccine
6 cups broccoli florets
3 cups sliced carrots
2 cups jullienned red peppers
1 cup sliced red onion
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon olive oil
4 tablespoons Parmesan cheese
1/2 teaspoon chives

Bring 5 quarts of water to a boil. Add the pasta and cook for 5 minutes. Add broccoli and carrots, cook for 5 more minutes. Remove from heat and drain.

Coat a large skillet with a non-stick spray. Add peppers and onions; sauté for 5 minutes. Add oregano and black pepper; cook for 2 minutes. Toss the pasta and vegetables together with the olive oil and top with cheese and chives.