Pasta Primavera - cooking recipe

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 (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

Preparation

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.
Meanwhile, cook carrot in a small amount of boiling water for 1 minute. Add broccoli and peas; cook 2 minutes. Drain and set aside.
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.
Drain pasta. Place in a serving dish. Add vegetable mixture, parmesan cheese, and remaining ingredients. Toss gently.