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Pasta Primavera


1 cup carrot julienne strips

1 tsp dried thyme

1/4 cup dry white wine or nonalcoholic white wine

1/2 cup finely shredded fresh Parmesan cheese

3 cloves garlic-minced

1/4 tsp ground black pepper

12 oz linguine or spaghetti

1 tbsp olive oil

1 1/2 cup small broccoli florets

1/4 cup fresh parsley-snipped and loosely packed

1 red pepper-cut into thin 1-inch strips

1 1/2 cup zucchini julienne strips


Cook pasta according to pkg directions,drain and set aside but keep warm.

Heat the olive oil over medium-high heat and add the garlic,cooking for 30 seconds.

Add the broccoli,zucchini,carrots and red peppers,cooking for 3-5 minutes or til tender-crisp.

Stir in the wine,thyme and pepper.

Reduce the heat to medium,cover and cook for 1 minute more.

Transfer the vegetable mixture to a large bowl,add the hot pasta,and parsley.

Sprinkle with the parmesan cheese and gently toss until well mixed.