Pasta with Spring Vegetables

Langkah-langkah

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook as the package directs, adding the peas 3 minutes before the pasta is done. Drain and return the pasta to the pot.
2. Meanwhile heat a large, deep skillet over medium-high heat. Add the oil and heat until hot but not smoking. Add the asparagus, squash and snap peas. Sauté, stirring often, for 3 minutes or until almost crisp-tender. Stir in the garlic, tomatoes, salt and pepper. Cook 2 minutes or until the tomatoes begin to release their juices.
3. Stir the cornstarch into the broth until blended. Add to the skillet and simmer for 1 to 2 minutes or until slightly thickened.
4. Add the vegetables, green onion, lemon zest and juice to the pasta; toss to mix and coat. Sprinkle servings with grated Parmesan cheese.