Pasta Primavera With Mushrooms, Carrots, And Asparagus

• 8 ounces uncooked whole-wheat linguine
• 1 tablespoon olive oil
• 1 (8 oz.) package sliced mushrooms
• 1 1/2 cups thinly sliced carrots
• 3 garlic cloves, chopped
• 2 1/4 cups unsalted chicken stock, divided
• 3 tablespoons all-purpose flour
• 1 (8-oz.) package thin asparagus, halved
• 1 1/2 cups ready-to-eat shelled, refrigerated edamame
• 1/4 cup grated Parmesan cheese, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/3 cup very thinly sliced fresh basil
• 1 ounce chopped prosciutto

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat oil in a skillet over medium-high heat; add mushrooms. Saute until lightly browned, about 3 minutes. Add carrots and garlic; saute until tender, about 4-5 minutes. Whisk together 1/4 cup stock and flour. Add flour mixture, remaining stock, and asparagus to pan. Bring to a boil over high heat until slightly thickened, 3-4 minutes. Stir in pasta, edamame, 2 tablespoons Parmesan, salt, and pepper; toss until pasta is coated.
3. Serve pasta in shallow bowls; top evenly with remaining Parmesan, basil, and prosciutto.

linguine, olive oil, mushrooms, carrots, garlic, chicken, allpurpose, thin, readyto, parmesan cheese, kosher salt, pepper, very

Taken from www.myrecipes.com/recipe/pasta-primavera-mushrooms-carrots-asparagus (may not work)