1. Bring a large pot of lightly salted water to a boil. 2. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done. 3. Add frozen peas, then drain. 4. Meanwhile, heat oil in large nonstick skillet over medium heat. 5. Add shallots, saute 2 minutes. 6. Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender. 7. Add broth; heat. 8. Return pasta and vegetable mixture to pasta pot. 9. Add zucchini mixture and toss to mix and coat. 10. Sprinkle servings with chives and Parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
