|Olive oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Small broccoli florets||1 1⁄2 Cup (24 tbs)|
|Julienned zucchini strips||1 1⁄2 Cup (24 tbs)|
|Julienned carrot strips||1 Cup (16 tbs)|
|Sweet red pepper||1 , cut into thin 1" long strips|
|Dry white wine/Non alcoholic white wine||1⁄4 Cup (4 tbs)|
|Dried thyme||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Finely shredded parmesan cheese||1⁄2 Cup (8 tbs) (Optional)|
|Snipped italian parsley||1⁄4 Cup (4 tbs), loosely packed (Optional)|
Cook the pasta according to the directions on the package.
Drain and set aside.
If necessary, cover to keep warm.
Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray.
Add the oil and heat over medium-high heat.
Add the garlic.
Cook and stir for 30 seconds.
Then add the broccoli, zucchini, carrots and red peppers.
Cook and stir for 3 to 5 minutes or until crisp-tender.
Stir in the wine, thyme and pepper.
Reduce the heat to medium.
Cover and cook for 1 minute more.
Transfer the vegetable mixture to a large bowl.
Add the hot pasta.
If desired, sprinkle with the Parmesan cheese and parsley.
Gently toss until well mixed.