Pasta Primavera Fall Style

This pasta was a fun dish because it truly was made as quick as the pasta noodles boiled(hey, btw, just discovered water boils much quicker on an electric stove than a gas stove.) This was a clean out the fridge for my friend and I, and I love those kind of nights because the old me would usually just let the food get rotten, but the new thrifty me tries never to waste. I had carrots, onion and zucchini that needed to be used and my friend had brussel sprouts that needed a meal to be part of, so our "Fall Primavera" was created. The meal was simple, fresh, and light. I even got Michael to try a brussel sprout.

Ingredient
2 carrots pealed and cut into 2 inch(approx) match sticks
1/2 lb brussel sprouts
2 zucchinis pealed and sliced horizontally
1 medium onion sliced
3 cloves of garlic minced
3 tablespoon olive oil
s(alt and pepper to taste
parm cheese
1 lb pasta

boil noodles according to instruction
in large skillet heat oil on medium and add onions
cook onions until glassy
add garlic on low, saute for 5 minutes, stirring and careful not to burn
add remaining vegetables
saute 10 minutes, or until pasta is done
drain pasta noodles leaving 1/4 cup pasta water aside
add water to vegetable saute
salt and pepper to taste
toss pasta in skillet with the vegetables
and serve
parm cheese optional