Pasta Primavera - cooking recipe

Ingredients

1 head broccoli florets
1 head cauliflower florets
4 carrots, julienned
1 small box frozen peas
6 cloves garlic, peeled and crushed
1 1/2 c. olive oil
3 1/2 c. chicken broth
2 lb. vermicelli

Preparation

Blanch vegetables except peas.
Run under cold water to maintain color after blanching.
Run hot water over frozen peas. Heat oil; add crushed garlic and saute until it turns slightly brown.
Add boiling broth carefully to hot oil and simmer 15 minutes.
Cook pasta until al dente.
Pour garlic/oil sauce over pasta.
Add vegetable and toss.
Serve at room temperature. Serves 8 to 10.