Spaghetti with Vegetables
Peel and slice carrots. Thaw peas. Rinse, trim and cut scallions crosswise into rings.
Heat olive oil in a large pan. Add carrots and sauté. Add scallions and peas and cook briefly.
Cook the pasta in plenty of salted boiling water until al dente. Drain, reserving about 1 cup of the pasta water. Add drained pasta and pasta water to the vegetables and toss to combine. Season well with salt and pepper. Serve pasta garnished with basil.