Instructions: Bring saucepan of water to a boil and cook pasta according to package directions.

Heat oil in skillet over medium heat. Add vegetables and seasonings, cover and cook, stirring occasionally, 3 to 5 minutes, or until tender.

Toss with pasta, and serve.

This recipe yields 6 servings.

Wine Suggestion: This dish should pair nicely with a wine that is somewhat light, not very woody and contains moderate acid. A Chablis, such as the Bernard Legland Chablis Premier Cru Montmains, makes perfect sense to accompany this Ayurvedic pasta dish.

Comments: Try soba or buckwheat noodles in place of the fettuccini or linguini. For variety, try spinach instead of arugula, and peas or green beans for the snap peas. This lends itself to a basket of piping hot biscuits or Italian focaccia bread.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.