Pasta With Spring Vegetables

• 3 cloves garlic, minced
• 1/2 tsp. dried hot pepper flakes
• 3 Tbsp. olive oil
• 35 oz. can plum tomatoes, drained and coarsely chopped
• 1/4 c. chopped fresh basil
• 2 Tbsp. butter
• 1/2 c. heavy cream
• 1/2 c. chicken broth
• 1 c. freshly grated Parmesan cheese
• 2 c. asparagus, cut into 1-inch pieces
• 2 small zucchini, quartered and cut into 1-inch pieces
• 2 c. broccoli flowerets
• 1 c. snow peas, trimmed and cut diagonally into 1-inch pieces
• 1 c. shelled fresh peas
• 1/4 lb. Prosciutto, cut into thin strips
• 1 lb. fettuccine or mafaldine or any sturdy pasta

1. Prepare vegetables and place in top of steamer.
2. In a kettle, cook garlic and pepper flakes in oil, over low heat, stirring until the garlic is softened.
3. Add tomatoes and boil, stirring, for 5 minutes or until thickened to a puree.
4. Stir in basil and salt and pepper to taste.

garlic, pepper, olive oil, tomatoes, fresh basil, butter, heavy cream, chicken broth, parmesan cheese, zucchini, broccoli flowerets, snow peas, fresh peas, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440404 (may not work)