Pasta Primavera

6 ounces dried linguine or fettuccine
3 tablespoons margarine or butter
2 cups fresh broccoli flowerets
1 cup bias-sliced carrots (2 medium)
1 medium onion, cut into thin wedges
1 clove garlic, minced
1 cup fresh or frozen pea pods
1/4 to 1/2 cup cashews or toasted almonds, coarsely chopped
1/4 cup dry white wine or chicken broth
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Directions
Cook linguine for 8 to 10 minutes or until tender but still firm. Drain well.
Meanwhile, in a large skillet melt 2 tablespoons of the margarine or butter. Stir in broccoli, carrots, onion, and garlic. Cook and stir over medium-high heat about 3 minutes or until broccoli is crisp-tender.
Stir in pea pods. Cook 2 minutes more. Stir in cooked linguine, the remaining 1 tablespoon margarine or butter, cashews or almonds, wine or broth, thyme, and pepper. Cover and cook 1 minute more. Sprinkle with Parmesan cheese. Makes 8 side-dish servings.