Pasta Primavera

• 1 c. broccoli florets
• 1/2 c. sliced carrots
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1/2 c. pea pods or snap peas
• 1 c. sliced mushrooms
• 2 c. cherry tomatoes, halved
• 1/4 c. green onion, chopped
• 1 lb. fettuccine, cooked al dente
• 1/4 c. butter
• 2 Tbsp. basil
• 3/4 c. cream
• 3/4 c. Parmesan cheese
• 2 Tbsp. chicken broth
• 1/4 tsp. red pepper flakes
• 2 Tbsp. butter

1. Steam first 6 vegetables until crisp-tender.
2. In a skillet, saute the mushrooms and onion in 2 tablespoons butter for 2 minutes. Add tomatoes and cook 1 minute more.
3. In a saucepan, melt 1/4 cup butter. Add broth, cream, cheese, basil and red pepper. Cook until smooth and thickened. Add vegetables and cook until heated.
4. Add pasta and toss gently. Serve immediately.
5. Yields 4 servings.

broccoli florets, carrots, zucchini, yellow squash, pods, mushrooms, cherry tomatoes, green onion, fettuccine, butter, basil, cream, parmesan cheese, chicken broth, red pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227681 (may not work)