Pasta Primavera Recipe

• 6 ounces dried linguine or fettuccine
• 3 tablespoons margarine or butter
• 2 cups fresh broccoli flowerets
• 1 cup bias-sliced carrots (2 medium)
• 1 medium onion, cut into thin wedges
• 1 clove garlic, minced
• 1 cup fresh or frozen pea pods
• 1/4 to 1/2 cup cashews or toasted almonds, coarsely chopped
• 1/4 cup dry white wine or chicken broth
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese

Directions