Categories: Pasta, Vegetables, Italian 
      Yield: 2 servings 
  
      8 oz Tortellini or Penne                 1 tb Fresh Basil or Parsley *** 
    1/2 c  Fresh or Frozen Peas                1 md Zucchini; sliced thin 
      2 tb Olive Oil                                Fresh Ground Pepper To taste 
      2 tb Parmesan Cheese; grated                  Ripe Tomato ** 
      1 md Carrot *                        
  
   * Peeled and thinly sliced ** Cored, peeled and chopped *** Minced OR use 
  1/2 tsp each. 
   In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and 
  cook 8 to 10 mins or until tender. Reserve 1/3 cup cooking liquid; drain 
  pasta. Meanwhile in a 12" skillet heat oil over low heat for one min. Add 
  the carrot and zucchini and gently saute for 5 mins stirring occasionally. 
  Mix in tomato and peas; cook 5 mins longer. Add the pasta, cooking liquid 
  and remaining ingredients. Toss to combine and heat through about one min. 
  Serve with additional Parmesan cheese on the side.