Wouldn't the nutrients from the veggies boil out when cooking vegetable pasta?

Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C. Microwaved and pressure cooked vegetables retained 90 percent of their vitamin C. And to retain the nutrients, cook vegetables in minimal amount of time. I found this great tip on Living Foodz website. Check out the website so find some really innovative yet simple to make recipes.