Roche Family Veggie Pasta

1. Cook pasta in salted boiling water to al dente; drain.

2. In a skillet, saute the onion, garlic, Brussels sprouts, and tomatoes in a few teaspoons of olive oil and/or butter. Add salt and pepper to taste.

3. Once everything is cooked, add the shells to the veggies and stir in grated Parmesan cheese. Plate up and top with additional Parmesan cheese. Serve.

4. Optional: Add 3 or 4 slices of well cooked and crumbled bacon into the cooking veggies. Other veggies—broccoli, green peppers, etc.—can work too, but offer a different flavor and texture.