Pasta Primavera

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

1. Snap off tough ends of asparagus and cut diagonally into 1 1/2-inch pieces.
2. Place asparagus and broccoli in a vegetable steamer over boiling water; cover and steam 6 to 8 minutes or until vegetables are crisp-tender.
3. Remove from heat; set aside.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=748752 (may not work)