Spaghetti Verde

• 12 ounces whole-wheat spaghetti
• 8 ounces asparagus, trimmed and cut in bite-size pieces (about 1/2 bunch)
• 4 ounces sugar snap peas, trimmed, halved
• 1 cup frozen peas
• 1 tablespoon olive oil
• 1/2 cup shallot, minced
• 1 medium zucchini, halved and sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup reduced-sodium chicken broth
• snipped chives (optional)
• parmesan cheese, grated

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done.
3. Add frozen peas, then drain.
4. Meanwhile, heat oil in large nonstick skillet over medium heat.
5. Add shallots, saute 2 minutes.
6. Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender.
7. Add broth; heat.
8. Return pasta and vegetable mixture to pasta pot.
9. Add zucchini mixture and toss to mix and coat.
10. Sprinkle servings with chives and Parmesan.

sugar snap peas, frozen peas, olive oil, shallot, zucchini, salt, black pepper, chicken broth, chives, parmesan cheese

Taken from www.food.com/recipe/spaghetti-verde-366326 (may not work)