Veggie-Lovers Pasta Primavera

This is a recipe given to me by my best friend in high school's mom, who was Italian.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  carrots, medium, scraped and cut into thin strips
• 1  cup broccoli floret
• 1⁄2 cup frozen English peas
• 1  small  sweet red pepper, cut into thin strips
• 1  small  sweet green pepper, cut into thin strips
• 3  tablespoons olive oil
• 1⁄2 lb  fresh  asparagus tips
• 2  medium zucchini, sliced into 1/4 inch slices
• 4  roma tomatoes, chopped
• 1 (12 ounce) package linguine or 1 (12 ounce) package fettuccine pasta
• 1⁄2 cup  grated parmesan cheese
• 1⁄4 cup fresh parsley, chopped
• 1⁄4 cup olive oil
• 2 1⁄2 tablespoons lemon juice
• 1  teaspoon salt
• 1⁄4 teaspoon white pepper, ground

Directions

1. Place water on to boil for pasta -- add a tsp of olive oil to keep it from sticking. Once the water reaches a boil, add pasta. Cook according to package directions.
2. Meanwhile, cook carrot in a small amount of boiling water for 1 minute. Add broccoli and peas; cook 2 minutes. Drain and set aside.
3. Saute peppers in 3 tbsp olive oil for 1 minute. Add asparagus tips and zucchin, and saute for 2 minutes or until vegetables are crisp-tender. Remove from heat; add reserved carrot mixture and tomato. Set aside.
4. Drain pasta. Place in a serving dish. Add vegetable mixture, parmesan cheese, and remaining ingredients. Toss gently.