Pasta Primavera

• 2 cups diagonally sliced carrot
• 2 cups uncooked fusilli (twisted spaghetti)
• 1 1/2 tablespoons olive oil
• 1 cup chopped fennel bulb
• 1 1/2 cups thinly sliced leek (about 1 medium)
• 1 cup red bell pepper strips
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh thyme
• 3 garlic cloves, minced
• 1 cup frozen green peas, thawed
• 1/2 cup dry vermouth
• 1/2 teaspoon salt
• 3/4 cup (3 ounces) grated Asiago cheese, divided
• 2 tablespoons chopped fennel fronds

1. Steam carrot, covered, 5 minutes or until crisp-tender. Set aside.
2. Cook pasta according to package directions, omitting salt and fat. Drain well, and set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add fennel; saute 3 minutes. Add leek and next 5 ingredients (leek through garlic); saute 5 minutes. Add carrot, peas, vermouth, and salt. Cover, reduce heat, and simmer 2 minutes.
4. Combine pasta, vegetable mixture, cheese, and fennel fronds in a bowl, and toss well.

carrot, fusilli, olive oil, fennel bulb, red bell pepper, fresh basil, dill, thyme, garlic, frozen green peas, salt, cheese, fennel fronds

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