Classic Linguine Primavera

• 1 package RONZONI HEALTHY HARVEST Linguine, uncooked
• 2 1/2 cups fresh broccoli florets
• 2 1/2 cups sliced zucchini
• 1 cup fresh snow pea pods, tips and strings removed
• 1/4 cup olive or vegetable oil
• 2 1/2 cups (about 8 ounces) sliced fresh mushrooms
• 1/4 cup chopped fresh basil or 1 teaspoon dried basil leaves
• 1 clove garlic, minced
• 1/2 cup chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed dried red pepper
• 2 cups cherry tomatoes, halved
• 1/4 cup (1/2 stick) butter or margarine
• 1 cup (1/2 pint) whipping cream
• 1 cup grated Parmesan cheese

1. Cook pasta according to package directions, adding broccoli, zucchini and sugar pea pods during last 2 minutes of cooking; drain. Return pasta and vegetables to saucepan; cover to keep warm. In large skillet over medium heat, heat oil; add mushrooms, basil and garlic. Cook 2 minutes, stirring frequently; add parsley, salt and peppers. Cook 1 minute; add cherry tomatoes. Cook 1 minute or until hot. Add vegetables to pasta mixture in saucepan. In same skillet over medium heat, melt butter; stir in whipping cream and cheese. Cook, stirring constantly until smooth and hot. Toss pasta mixture and sauce; serve immediately.

linguine, fresh broccoli florets, zucchini, fresh snow, olive, mushrooms, fresh basil, clove garlic, parsley, salt, ground black pepper, red pepper, cherry tomatoes, butter, whipping cream, parmesan cheese

Taken from www.myrecipes.com/recipe/classic-linguine-primavera (may not work)