Pasta Primavera Quattro Formaggi

This is your recipe. Use as a guideline with what you have on hand, and you can vary it every week for the rest of the summer, depending on the veggies at hand!
2-3 carrots, sliced, about 1-1/2 cups
1 leek, cleaned, trimmed and diced
1 Tbsp butter and 1 Tbsp olive oil
1/2 orange pepper, cut into matchsticks
1/2 yellow pepper, cut into matchsticks
1 crown broccoli, cut into bite sized pieces, about 2 cups
1/4 tsp red pepper flakes
1/2 lb pasta, I used corkscrew elbow

1 cup Mozzarella, cubed 1/4-inch
1/4 cup Gouda cheese, cubed 1/4-inch
1/4 cup Feta cheese, crumbled
1/4 cup Parmesan cheese

Sauté the carrots in the butter and oil in a large skillet.

Cook for about 5 minutes, then add the leeks and cook another 5 minutes.

Add the peppers, broccoli and red pepper flakes. Cook another 5-8 minutes or so, just until the veggies are crisp-tender. Salt and pepper to taste.

Meanwhile, bring 2-3 quarts of water to a boil, salt generously, and cook the pasta for about 8 minutes, until just al dente. Drain and return the pasta to the pot. Toss the veggies in together with the pasta and then fold in the Mozzarella, Gouda and Feta cheeses.

Tip into a serving bowl and top with the Parmesan. Scatter fresh parsley on top.

Serves 4.

Cook's Note: I used organic purple, red and orange carrots, which are extraordinarily sweet and colorful. You can use whatever veggies you like in this dish.

I used mozzarella, Gouda and feta cheeses. You could substitute another flavorful cheese for the Gouda, such as Gruyere or Aged Asiago, and maybe fontina for the Mozzarella, but I'd definitely leave the Feta. Romano could serve instead of the Parmesan.