Pasta Primavera

Straight out of Mark Bittman's How to Cook Everything, which is a very useful book I have had for years.   This is a super easy and fresh take on any combo of available spring vegetables.  

Ingredients:
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1 1/2 - 2 cups stock (chicken or vegetable)
2 springs fresh thyme or other herbs you have available
salt to taste
1/2 cup diced onion
1/2 cup diced carrot
1 bunch asparagus, cut into bite size pieces
1 medium zucchini or summer squash, cut into bite size pieces
1/2 cup fresh or frozen peas
1 package pasta
2 tablespoons olive oil
black pepper to taste
1 1/2 cups grated Parmesan cheese

Instructions:

- Bring a large pot of water to boil for the pasta and cook per the package instructions.

- In a large skillet, boil 1 cup of the stock, then add the carrots, onion, thyme and a pinch of salt.  Cook for 3 minutes.  Add the asparagus and cook for 2 minutes.  Add the zucchini and cook for 2 minutes.  You may need a little more stock along the way, depending on how many veggies you are using.  Add the peas and cook until all the veggies are just tender and the stock has just about evaporated.  Turn off the heat.

- When the pasta is just about done, turn the heat under the veggies to medium and stir in the olive oil.  Cook for about a minute to warm it all up and then add the remaining stock.  Cook until the veggies are tender, but not mushy, maybe another minute or two.

- Drain the pasta, saving 1/2-1 cup of pasta water, and toss it with the vegetables and broth.  Add salt and pepper to taste.  Mix in 1 cup of the Parmesan to thicken the sauce.  You can use a little extra pasta water if needed to adjust the sauce here.  Serve with additional Parmesan at the table.

Enjoy!