Penne alla Vodka

This is one of Sameer's and my favorite dinners, especially when we're short on time or just feeling lazy.  That's why I usually reserve it for a weekend meal, like tonight.  I first came up with it when Sameer made some veg pepperoni from scratch and it was a little too spicy to eat straight.  I sliced it up and threw it together with some whole wheat penne rigate and a bunch of vegetables.  It's really good, really easy, and any unhealthiness from the tomato cream sauce seems to be undone by the enormous number of vegetables.  It also makes for good leftovers.  All vegetable amounts listed below are approximations and can be changed or omitted according to your own preferences.

Ingredients
12 oz whole wheat penne rigate (I use about 3/4 of a box at a time to make enough for Sameer and me and a couple servings of leftovers.)
4 Tofurky Italian Sausages, sliced (or 4 servings of something similarly spiced)
1 12 oz jar vodka sauce
1 medium onion, halved and sliced (I like the yellow Spanish onions best)
1 crown of broccoli, cut into florets
3 carrots, sliced diagonally (not super important, but it makes them easier to capture with your fork and eat)
1 large bell pepper, sliced (I like to use green or red, or sometimes both)
1-2 small zucchini, quartered and chopped
1 small yellow squash, quartered and chopped
1/2 cup frozen peas

Directions

1. Brown Italian sausage slices in a non-stick skillet over medium-high heat.  Set aside.

2. Cook onions until starting to turn translucent.  Add other vegetables and saute lightly.

3. Add 1/2 cup water, toss vegetables, cover, and cook until water is mostly evaporated and vegetables are tender but crisp (a good cue is when the broccoli has turned bright green -- the water helps cook everything through steaming, which is just faster than sauteeing when you've overfilled the skillet with vegetables like I do).

4. Reduce heat to low, add vodka sauce and cooked Italian sausage, and heat through.  Serve hot.