Fettuccine with sautéed vegetables

First start your sauté pan over medium high heat. Now I get my fettucine started in salted water, al dente in 7 minutes or so.
After sauté pan is hot add some olive oil, about two Tbsp or so. Add diced zucchini, onions, carrots, celery, garlic, or whatever you have. Cherry tomatoes work well as well. Sauté until you start to see edges turning and veggies are crisp tender. Pull fettuccine from the pan, drain, and add to your sauté pan. Stir all together with a Tbsp or so of pasta water and cover. Wait about two minutes and add Salt/ Pepper/ Parmesan cheese and serve.
Quick, easy, and a great way to utilize leftover vegetables and you could always add any meat if desired.