Pasta Primavera(Lori)

• 1/2 c. (1 stick) unsalted butter
• 1 medium onion, minced
• 1 large clove garlic, minced
• 1/2 lb. mushrooms, sliced
• 6 oz. cauliflower, broken
• 6 oz. broccoli, broken
• 1 small carrot, halved and cut diagonally
• 1 c. whipping cream
• 1/2 c. chicken broth
• 2 tsp. dried basil
• 1 c. frozen tiny peas, thawed
• 2 c. cooked ham, chopped
• 5 green onions, chopped
• salt and pepper
• 1 lb. fettucini, cooked
• 1 c. Parmesan cheese

1. Heat wok or large, deep skillet over medium-high heat.
2. Add butter, onion and garlic and saute until onion is softened.
3. Mix in mushrooms, cauliflower, broccoli and carrot.
4. Stir-fry 2 minutes.
5. Increase heat to high.
6. Add cream, chicken broth and basil.
7. Allow mixture to boil until liquid is slightly reduced, about 3 minutes.
8. Stir in peas, ham and green onion.
9. Cook 1 minute more.
10. Season to taste with salt and pepper.
11. Add drained pasta and cheese, tossing until thoroughly combined and pasta is heated.
12. Place onto large serving platter.
13. Serve immediately.

butter, onion, clove garlic, mushrooms, cauliflower, broccoli, carrot, whipping cream, chicken broth, basil, peas, green onions, salt, fettucini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327259 (may not work)