Fusilli with Asparagus & Peas



12 ounce(s) long fusilli pasta
1 pound(s) asparagus , trimmed and cut into bite-size pieces
4 ounce(s) sugar snap peas, trimmed and halved
1 cup(s) frozen peas
1 1/2tablespoon(s) olive oil
3/4 cup(s) minced shallots
1/4 teaspoon(s) each salt and pepper
1 cup(s) reduced-sodium chicken broth
1 teaspoon(s) grated lemon zest
grated Parmesan

1. Bring a 5- to 6-qt pot of salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done, and peas 2 minutes before done. Drain pasta and vegetable mixture.
2. While pasta cooks, heat oil in a 10- to 12-in. nonstick skillet over medium heat. Add shallots, salt and pepper; sauté 5 minutes until tender. Add broth; heat.
3. Return pasta and vegetable mixture to pasta pot. Add shallot mixture and lemon zest; gently toss to mix and coat. Toss with Parmesan and serve.

Yield: 4 servings.