Pasta Primavera

• 2 carrots, medium, scraped and cut into thin strips
• 1 cup broccoli floret
• 1/2 cup frozen English peas
• 1 small sweet red pepper, cut into thin strips
• 1 small sweet green pepper, cut into thin strips
• 3 tablespoons olive oil
• 1/2 lb fresh asparagus tips
• 2 medium zucchini, sliced into 1/4 inch slices
• 4 roma tomatoes, chopped
• 1 (12 ounce) package linguine or (12 ounce) package fettuccine pasta
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 1/2 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon white pepper, ground

1. Place water on to boil for pasta -- add a tsp of olive oil to keep it from sticking. Once the water reaches a boil, add pasta. Cook according to package directions.
2. Meanwhile, cook carrot in a small amount of boiling water for 1 minute. Add broccoli and peas; cook 2 minutes. Drain and set aside.
3. Saute peppers in 3 tbsp olive oil for 1 minute. Add asparagus tips and zucchin, and saute for 2 minutes or until vegetables are crisp-tender. Remove from heat; add reserved carrot mixture and tomato. Set aside.
4. Drain pasta. Place in a serving dish. Add vegetable mixture, parmesan cheese, and remaining ingredients. Toss gently.

carrots, broccoli floret, peas, sweet red pepper, sweet green pepper, olive oil, fresh asparagus tips, zucchini, roma tomatoes, linguine, parmesan cheese, fresh parsley, olive oil, lemon juice, salt, white pepper

Taken from www.food.com/recipe/pasta-primavera-342298 (may not work)