自家製の野菜たぷりパスタ

I should probably learn how to write down a proper recipe, but this is basically what you need for 1 person (and some left overs). 

• 1/2 to a 1/3 red onion
• a little twig of rosemary
• 1 lavender flower
• 3-4 okras (lady fingers)
• 1/2 red pepper
• 1/2 yellow pepper
• ちんげん菜 not sure what it is but it is some kind of bok choi/Chinese cabbage looking green leaf-y veggie (Brassica rapa var. chinensis for those who are friends with Carl Linnaeus and 小白菜 for those of you how are more of a middle kingdom persuasion. It is really tasty though with a hint of harsyra コミヤマカタバミ).
•  5-10 cherry tomatoes that have seen their better days
• 1/2 dl of mixed frozen veggies (basically some pea/corn/carrot left-overs I found in the fridge)
• Salt, pepper & a dash of Tabasco
• Rice vinegar, something like 1/2 dl
• 1/3 dl of chopped up zucchini / squash 
• 1/3 dl of chopped up 茄子/eggplant/aubergine/melanzane call it what you will (add Wherever I may roam, melody in your head)
• Parmesan
• olive oil (not the most fancy you have)
• Some other stuff you might have in your fridge that you think you can get away with...

Make the pasta al dente, and put it aside to rest. Then (or preferably while doing previous step, if you don't want to wait all day for dinner), let onion sweat together with the herbs, then add veggies in a common-sense order - things that need longer time/ you want to give a bit of a surface earlier, then wet stuff. If you don't understand common-sense order, just make different permutations of this dish for a week or so, and you will soon be an expert on how to prepare the most common veggies. Pour vinegar, salt&Pepper&Tabasco, let come together (right now... over me... find out yourself which melody that goes with that). Add as much Parmigiano-Reggiano as you want. Mix in the pasta and put it on a plate and enjoy! If you want to be a bit fancy and give your Instantgram/FB/Blog photos that little extra touch, decorate with some green stuff on the top.