Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sugar snap peas
   1      tablespoon    olive oil
   4      cloves        garlic -- minced
   2 1/2  cups          chopped spinach -- divided
     1/2  cup           sliced green onions -- (1/2-inch)
   2      medium        zucchini -- (3 cups)
                        halved lengthwise and thinly sliced
   1      cup           canned vegetable broth
   2      medium        green tomatoes
                        peeled -- seeded, and cut
                        -- into thin wedges
     1/2  cup           thinly sliced fresh basil
   2      tablespoons   chopped fresh chives
   2      tablespoons   chopped fresh oregano
     1/4  teaspoon      salt
     1/4  teaspoon      freshly ground pepper
   6      cups          hot cooked fresh fettuccine
                        (1 pound uncooked pasta)
   3      ounces        shaved asiago cheese
                        fresh herbs -- (optional)

Preparation:

Trim ends from peas, and remove strings. Drop peas into a Dutch oven of boiling water; cook 30 seconds. Drain and rinse under cold water. Heat oil in pan over medium heat. Add garlic; sauté‚1 minute. Add peas, 1-1/4 cups spinach, green onions, and zucchini; sauté‚2 minutes. Add broth and tomatoes; cook 2 minutes, stirring occasionally. Add remaining spinach, basil, chives, oregano, salt, and pepper; cook 1 minute, stirring occasionally. Yield: 6 servings (serving size: 1 cup pasta, 1 cup vegetable mixture, and 1/2 ounce cheese). Serving Ideas : Garnish with fresh herbs, if desired.