Put 2 tbl. olive oil in a frying pan, cook 1 cup julienne-cut carrots and 1/2 cup chopped red onion. Cook on high heat until the carrots start to get tender.
At this stage, you can add Italian sausage if you want to.
Lower the heat and add 1 cup snap peas and 1 cup broccoli.
Add 2 cans of diced tomatoes (or dice 2 beefsteak tomatoes), and basil, garlic, and oregano to taste.
When the veggies are heated all the way through, mix with the pasta.
Add black olives, cubed mozzarella cheese, and Parmesan cheese.
Eat warm or cold.