Pasta Primavera, Laura'S

• 1 pound fresh Asparagus
• 2 cups fresh Frozen peas
• 1 medium onion, chopped
• 1 large clove garlic, chopped
• 1 Tbs. Olive oil
• 1 large carrot, scraped and diagonally sliced
• 1 medium-size sweet red pepper, coarsely chopped
• 1 cup whipping cream
• 1/2 cup chicken broth
• 3 green onion, chopped
• 2 Tbs. chopped fresh basil or 2 tsp. Dried whole basil
• 1/2 tsp. Salt
• 8oz uncooked linguine, broken
• 1/2 Lb. Fresh mushrooms, sliced
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp. Freshly ground pepper

1. 1 Snap off tough ends of asparagus, Remove scales with vegetable peeler or knife, if desired. Cut asparagus diagonally into 1 1/2 inch pieces. Place asparagus pieces and peas in a vegetable steamer over boiling water; cover and steam 6 to 8 minutes or unil vegetables are crisp-tender. Remove from heat; set aside.
2. 2 Saute onion and garlic in oil in a large skillet until tender. Add carrot and chopped peppers to onion mixture; saute until crisp-tender. Remove from heat; drain.
3. 3 Combine whipping cream, broth, green onions, basil,and salt in a medium skillet. Cook over medium-high heat 5 minutes, stirring occasionally.
4. 4 Cook linguine according to package directions. Drain well; place in a large serving bowl. Add reserved vegetables, whipping cream mixture, and sliced mushrooms; toss gently. Sprinkle with Parmesan cheese and pepper; toss gently. Serve immediately.

peas, onion, clove garlic, olive oil, carrot, sweet red pepper, whipping cream, chicken broth, green onion, fresh basil, salt, linguine, fresh mushrooms, parmesan cheese, ubc

Taken from www.epicurious.com/recipes/member/views/pasta-primavera-lauras-50143644 (may not work)