Primavera

• 5 garlic cloves, minced
• 4 Tbsp. olive oil
• 2 Tbsp. butter
• 1/2 lb. asparagus, cut in bite-sized pieces
• 2 zucchini, thinly sliced
• 2 carrots, thinly sliced
• 1/2 c. peas
• 1 c. broccoli florets
• 1 c. cauliflower florets
• 1 onion, sliced in crescents
• 6 leaves fresh basil, chopped
• 1 c. chicken broth
• 8 to 10 mushrooms, sliced
• 1 lb. rigatoni
• grated cheese

1. In a large skillet, saut garlic in oil.
2. Add vegetables and basil and saut until almost tender.
3. Add chicken broth and mushrooms.
4. Bring to a boil, quickly reduce heat and cover. Simmer for 5 minutes.
5. Mix well.
6. Serve over pasta cooked al dente. Sprinkle with grated cheese.
7. Serves 6.

garlic, olive oil, butter, zucchini, carrots, peas, broccoli florets, cauliflower florets, onion, fresh basil, chicken broth, mushrooms, rigatoni, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143122 (may not work)