Pasta Primavera

• 1 lb. fresh asparagus
• 2 c. fresh broccoli flowerets
• 1 medium onion, chopped
• 1 large clove garlic, chopped
• 1 Tbsp. olive oil
• 1 large carrot, peeled and sliced
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1 c. low-salt chicken broth
• 2 tsp. dried basil
• 1/2 tsp. salt
• 8 oz. linguine
• 1/2 lb. fresh mushrooms, sliced
• 1 c. grated Parmesan cheese
• 1/4 tsp. freshly ground pepper
• 1 medium zucchini
• 1 medium summer squash

1. Snap off tough ends of asparagus.
2. Cut asparagus diagonally into 1 1/2-inch pieces.
3. Thinly slice zucchini and summer squash. Steam asparagus, squash, zucchini and broccoli for 6 to 8 minutes. Remove from heat and set aside.
4. Saute onion and garlic in oil in a large skillet until tender.
5. Add carrots and peppers to onion mixture.
6. Saute until crisp.
7. Remove from heat.
8. Drain.
9. Combine broth, basil and salt in medium pan.
10. Cook over medium-high heat for 5 minutes, stirring occasionally.
11. Cook linguine according to package directions; drain well.
12. Toss linguine, vegetables, broth and mushrooms.
13. Sprinkle with Parmesan cheese and pepper.
14. Serve immediately.
15. Serves 8.

fresh asparagus, fresh broccoli flowerets, onion, clove garlic, olive oil, carrot, sweet red pepper, green pepper, lowsalt, basil, salt, linguine, fresh mushrooms, parmesan cheese, freshly ground pepper, zucchini, summer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815946 (may not work)