Pasta Primavera

• 1/4 c. olive oil
• 3 cloves garlic, minced
• 2 large onions, chopped
• 2 carrots, scraped and thinly sliced
• 2 c. fresh broccoli flowerets
• 1 medium bell pepper, cut into thin strips
• 1 sweet red pepper, cut into thin strips
• 6 fresh mushrooms, sliced
• 1/2 c. heavy cream
• 1/3 c. grated Parmesan cheese
• 2 tsp. crushed basil
• 1/4 tsp. crushed red pepper
• 1/4 c. chopped fresh parsley
• 1/4 tsp. black pepper
• 1/2 tsp. salt
• 8 oz. linguine, cooked and drained

1. In a
2. large skillet, add olive oil and saute garlic and onions until
3. soft, about 2 1/2 minutes.
4. Add carrots, broccoli, peppers, mushrooms, basil and crushed red pepper.
5. Cook 5 minutes, stirring until broccoli and carrots are crisp-tender. Add
6. cream, Parmesan,
7. parsley,
8. salt
9. and pepper; cook until boiling.
10. Pour over cooked linguine.

olive oil, garlic, onions, carrots, fresh broccoli flowerets, bell pepper, sweet red pepper, mushrooms, heavy cream, parmesan cheese, basil, red pepper, fresh parsley, black pepper, salt, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769231 (may not work)