3 oz. linguine or fettuccine
1 tbsp. olive oil
2 c. assorted raw vegetables
1 clove garlic, crushed
1/4 c. dry white wine
1/4 c. chicken broth
Salt
Pepper
2 tbsp. grated Parmesan or Romano cheese

3 or more sliced or diced red & green peppers, red or yellow onion, sliced mushrooms, broccoli & cauliflower buds, sliced or julienne carrot & celery, spinach, snow peas or thawed frozen peas.

Cook fettuccine in boiling salted water according to package directions. Meanwhile, heat 10 inch heavy saute pan over high heat 1 minute. Add oil, swirling pan to film, then add red and green pepper, onion, mushrooms, broccoli and cauliflower, carrot and celery. Cook, shaking pan or stirring often, until vegetables are tender, about 5 minutes. Stir in garlic, wine, salt and pepper. Bring rapidly to a boil, cook until wine and broth are reduced by half. Stir in spinach and snow peas, cover and set aside to keep warm. Drain pasta, turn onto dinner plate. Pour primavera sauce over pasta, sprinkle with cheese and serve.