1. Boil pasta in enough water with a little oil and salt. Drain and rinse with hot water. Keep aside.

2. Par boil cabbage carrots and capsicum and peas.

3. Prepare the white sauce in a thick bottomed saucepan by lightly roasting white flour and then adding milk to it slowly while stirring constantly to avoid lumps. Simmer till a little thick.

4. Add the par boiled vegetables to the white sauce and cook for a minute. Add garlic. Crush the dried herbs with your fingers and sprinkle over. Add salt and pepper to taste. Cook for a few more minutes. Turn off the heat.

5. In a round, deep microwave dish put half of the pasta, then half of the vegetables on it in a layer. Half of the olives followed by half of the cheese. Top it with half of the bread crumbs. Repeat the layers starting with the remaining pasta, vegetables, olives, cheese and topping it off with the bread crumbs. Make sure the top layer of cheese is completly covered with bread crumbs. Cover and microwave on Power 80 for 7 to 9 mins. Serve hot. With properly chilled white wine.

Serves 6