Summer Garden Pasta Primavera

I adapted this from a recipe I found online, and it was yummy!
Depending on whether you use the chicken broth or not, this can also be a vegetarian recipe.

I always do these things slightly different each time, based on what veggies I have in the house...but here's what I did this time:

2 carrots, chopped into matchsticks (about 1 c)
1 sweet onion (walla walla) chopped in strips about 2" long
1/4 c olive oil
3 Tbs chopped garlic (a couple of clusters)
2 Tbs basil
1 c broccoli--bite size pieces
1 c cherry tomatoes, halved (or chopped tomatoes, or stewed tomatoes)
1 medium zucchini, sliced
1-2Tbs cornstarch
(opt) 1/4 cup chicken broth (I used two frozen cubes--ice cube size)
mozzarella and/or Parmesan cheese
about 1/2 package of linguine or fettuccine noodles, cooked

Get the noodles cooking.
Put the olive oil in a cast iron skillet and get it warm, then add the onion, garlic, and carrots. Stir and saute for a few minutes until carrots begin to soften. Add basil and stir. Add tomatoes, zucchini, and broccoli, and broth (or a little other liquid--unless you used stewed tomatoes, then you won't need extra liquid) along with the cornstarch, and stir and cook for about 5 more minutes, or until everything is well mixed and seems to thicken a little. Sprinkle in about 2/3 c cheese (I used mozzarella), and stir until all melted together.
Serve over noodles, sprinkle Parmesan on top.

These proportions serve about 4 people.