PASTA PRIMAVERA

Steps:

• Bring a big pot of water to a boil.
• In a medium skillet, bring 1 cup stock to a boil; add in thyme and salt to taste.
• Add in carrot; cook for 3 minutes.
• Add in asparagus tips; cook for 2 minutes.
• Add in zucchini; cook for 2 minutes.
• Add in peas; cook until all the vegetables are just tender, and the stock has just about evaporated; turn off heat.
• Salt the boiling water and cook the pasta al dente.
• When the pasta is just about done, turn the heat under the vegetables to medium and stir in the olive oil or butter.
• Cook for about a minute, then add the remaining stock; cook until the vegetables are very tender but not mushy.
• Drain the cooked pasta and toss it with the cooked vegetables and their broth.
• Adjust seasoning with salt and pepper to taste.
• Top with about 1 cup Parmesan cheese or enough to thicken the sauce and serve, passing additional Parmesan at the table.