Pasta Primavera

1 pound fettuccini, angel hair, or penne pasta
4 cups cauliflower florets
3 carrots—julienne cut*
2 cups broccoli florets
1 red pepper—thinly sliced
¾ cups raw cashew pieces
Juice of ½ a lemon
½ cups boiling water
¾ teaspoons of each of the following spices: thyme, rosemary, and oregano
½ teaspoons salt
1/2-1 teaspoon pepper
*Julienne cut means to cut the vegetables about 2-3 inches long and 1/8 inch thick.

1. Cook pasta to desired doneness
2. Cook the cauliflower and carrots in 2 inches of boiling water for 3 minutes. Add the broccoli and red pepper, cooking for an additional 3-5 minutes or until the broccoli is bright green and tender.
3. Add the vegetables to the cooked pasta, cover, and set aside.
4. In a blender, combine all of the sauce ingredients and blend until smooth.
5. Pour the sauce over the pasta and vegetables, toss, and serve.
Cook’s Notes: Sauteed mushrooms are a nice addition to this pasta.