Pasta Primavera

1 lb. asparagus, cut into 1 inch pieces on the bias

1 c. peas

1/4 c. The Spicy Olive’s EVOO

1 c. sliced mushrooms

1 c. sliced zucchini

1 c. sliced onion

1 c. dry white wine

Parmesan cheese

Heat olive oil in a large skillet. Add onion and saute until it begins to soften. Add zucchini to pan and saute, then add asparagus and saute until crisp-tender. Add mushrooms, peas and saute. Finish by adding the wine and the pasta. Sprinkle with parmesan cheese and serve.