Instructions: * Peeled and thinly sliced
** Cored, peeled and chopped
*** Minced OR use 1/2 tsp each.

In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and cook 8 to 10 mins or until tender. Reserve 1/3 cup cooking liquid; drain pasta. Meanwhile in a 12" skillet heat oil over low heat for one min. Add the carrot and zucchini and gently saute for 5 mins stirring occasionally.

Mix in tomato and peas; cook 5 mins longer. Add the pasta, cooking liquid and remaining ingredients. Toss to combine and heat through about one min.

Serve with additional Parmesan cheese on the side.

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