Blanch vegetables that need it. Bring the pasta water to a boil in a large, covered saucepan, turn the heat down to warm and hold. Steam the vegetables (except the mushrooms, tomatoes, and peas) with the zest. As soon as they are cooked just enough to be pierced easily with a sharp knife, rinse them with cold water, drain, and set aside. Reheat the pasta water to a hard boil, add a pinch of salt and the pasta, and cook until the pasta is al dente-to the tooth- (just soft enough so that it still must be chewed). Fresh pasta will take 3 to 5 minutes; dry will take up to 15 minutes. Drain the cooked pasta in a colander. While the pasta is cooking, cook the garlic and pepper flakes for 1 - 2 minutes in half the oil, in a large skillet over medium low heat. Turn the heat up to medium high, add the mushrooms, tomatoes, and peas, and saute for 3 more minutes, continually moving them in the pan with a wooden spoon. Add the blanched vegetables and chopped herb, toss to mix, and cook un! ! ! til vegetables are heated. If they are cooked before the pasta, remove them from the heat until the pasta is drained and ready. Transfer the pasta into a large, heated serving bowl or platter, and toss it with the remaining oil. Add the vegetables and 1/2 cup grated Parmesan, and toss to mix.

are fresh and locally grown. Winter Vegetable Pasta: substitute winter vegetables such as roots, winter squash, or Brussels sprouts. Traditional Pasta Primavera is made with a garlic cream sauce, but I don't like creamed vegetables, so this is my recipe. Use whatever fresh vegetables are available, considering color and texture in the mixture. To serve, put pasta in heated pasta bowls, garnish each serving with grated Parmesan, and serve immediately. Yield: 6 servings.