8 oz. linguine
1/2 c. white wine
3 tbsp. olive oil
2 c. fresh broccoli flowerettes
1 tomato, cut into chunks
1/2 c. frozen peas
1 tbsp. chopped chives
1 tbsp. chopped dill
1/4 tsp. salt
Freshly ground pepper to taste
Grated Parmesan cheese

In a large pot of salted water, cook linguine according to package directions. Meanwhile, in a large skillet, simmer wine and oil for 2 minutes. Add broccoli; cover and cook another 2 minutes. Then stir in peas and tomatoes; cover and cook 2 minutes more. Drain cooked pasta and add to skillet. Sprinkle with chopped herbs, salt, and pepper. Toss well and top with Parmesan cheese. Serve immediately.