Spaghetti Verde - cooking recipe

Ingredients

12 ounces whole-wheat spaghetti
8 ounces asparagus, trimmed and cut in bite-size pieces (about 1/2 bunch)
4 ounces sugar snap peas, trimmed, halved
1 cup frozen peas
1 tablespoon olive oil
1/2 cup shallot, minced
1 medium zucchini, halved and sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup reduced-sodium chicken broth
snipped chives (optional)
parmesan cheese, grated

Preparation

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