Ingredients

• 6 oz thin spaghetti
• 3 Tb margarine or butter
• 2 c fresh broccoli florets
• 1 c sliced carrots
• 1 medium onion, cut in thin wedges
• 1 c pea pods
• 1/4-1/2 dry white wine
• 1 tsp dried thyme
• 1/4 tsp pepper
• 1/4 c parmesan cheese, grated

Directions

1. Cook pasta and drain. In a large skillet melt 2 Tb butter. Stir in broccoli, carrots, and onion and cook over medium-high heat for about 3 minutes or until broccoli is crisp-tender. Stir in pea pods and cook 2 more minutes. Stir in spaghetti, a little at a time, along with wine, thyme, pepper, and remaining 1 Tb butter. Gently mix all together, then cover and cook for 1 minute. Transfer to a large bowl or plate, sprinkle with parmesan, and serve immediately.

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