Pasta Primavera(Serves 8)

• 1 lb. fresh asparagus
• 2 c. fresh broccoli flowerets
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1 Tbsp. olive oil
• 1 large carrot, scraped and diagonally sliced
• 1 medium red pepper, chopped
• 1 medium yellow pepper, chopped
• 1 c. whipping cream
• 1/2 c. chicken broth
• 3 green onions, chopped
• 2 Tbsp. fresh or dried basil, chopped
• 1/2 tsp. salt
• 8 oz. linguine, broken (uncooked)
• 1/2 lb. fresh mushrooms
• 1 c. Parmesan cheese, freshly grated
• 1/4 tsp. ground pepper

1. Snap off tough ends of asparagus and cut into 1 1/2-inch pieces.
2. Place asparagus pieces and broccoli in a vegetable steamer over boiling water; cover and steam for 6 minutes.
3. Remove from heat and set aside.
4. Saute onion and garlic in oil in large skillet until tender.
5. Add carrot and chopped peppers and saute until crisp-tender.
6. Remove from heat and drain.
7. Combine cream, broth, green onions, basil and salt in a medium skillet.
8. Cook over medium heat, stirring, for 5 minutes.
9. Cook linguine according to package directions.
10. Drain and place on a large serving bowl.
11. Add reserved vegetables, whipping cream mixture and mushrooms.
12. Toss.
13. Sprinkle with cheese and pepper.

fresh asparagus, fresh broccoli flowerets, onion, clove garlic, olive oil, carrot, red pepper, yellow pepper, whipping cream, chicken broth, green onions, basil, salt, linguine, fresh mushrooms, parmesan cheese, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992975 (may not work)