Pasta Primavera

1 1/2 c chicken or other broth
2 sprigs fresh thyme
salt
1/2 c peeled and diced carrot
1 c asparagus, cut into 1 inch pieces
1/2 c diced zucchini
1/2 c peas (I use frozen)
1/2 lb. pasta
1 T olive oil or butter
pepper
1 c Parmesan cheese

Cook pasta according to package directions. While it is cooking, bring stock to a boil in a medium skillet, add thyme and salt. Add carrot, cook for 3 minutes. Add asparagus and cook for 2 minutes. Add zucchini and cook for 2 minutes. Add peas and cook until all the vegetables are tender. Add the oil and toss. Drain pasta and add to cooked vegetables and broth. Top with pepper and parmesan.

(I usually add much more vegetables, and freely substitute whatever vegetables I have around.)

As long as I cook extra pasta to leave plain, everyone is happy.