Pasta Primavera

• 1/2 c. butter
• 1 large clove garlic, minced
• 1/2 lb. mushrooms
• 1 medium zucchini (1/4-inch rounds)
• 1 c. cream or milk
• 2 Tbsp. fresh basil or 2 tsp. dry basil
• 1 c. small peas
• 1 lb. fettucini
• 5 green onions, chopped
• 1 medium minced onion
• 1 lb. asparagus (1/2 inch)
• 6 oz. cauliflower florets
• 1 small carrot, julienned
• 1/2 c. chicken broth
• 2 oz. chopped ham
• 1 c. grated Parmesan

1. Saute the onion and garlic in butter about 2 minutes.
2. Add and stir-fry the asparagus, mushrooms, cauliflower, zucchini and carrot for 2 more minutes.
3. Increase heat and add the cream, broth and basil.
4. Boil about 3 minutes to reduce.
5. Stir in peas, ham and onions.
6. Cook 1 minute more and season with salt and pepper.
7. Add the fettucini and cheese, tossing to combine.
8. Makes 4 to 6 servings.

butter, clove garlic, mushrooms, zucchini, cream, fresh basil, peas, fettucini, green onions, onion, cauliflower florets, carrot, chicken broth, ham, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=404191 (may not work)