Summer Veggie Pasta Primavera

• 1/4 cups Butter
• 1 cup Diced Yellow Onion
• 3 cloves Garlic, Minced
• 1 whole Small Zucchini, Diced
• 1 pound Asparagus, Woody Ends Removed And Chopped
• 1 whole Small Red Bell Pepper, Stem And Seeds Removed Then Diced
• 1 whole Small Yellow Pepper, Stem And Seeds Removed Then Diced
• 1 cup Diced Carrot
• 1 Tablespoon All-purpose Flour
• 1 cup Chicken Stock
• 2 teaspoons Dried Basil
• 1 teaspoon Dried Oregano
• Salt And Pepper, to taste
• 1/2 cups Heavy Cream
• 1 pound Fresh Cut Fettuccine (homemade Or Find It In The Refrigerator Section Of Your Grocery Store)
• 23 cups Freshly Grated Parmesan Cheese
• Hot Pasta Water, If Needed

1. In a large pot, melt butter over medium heat.
2. Then add onion, garlic, zucchini, asparagus, red pepper, yellow pepper and carrots and saute until veggies start to soften, 5-7 minutes.
3. Sprinkle with flour and cook 1 minute.
4. Stir in chicken stock and let mixture turn into a thick sauce.
5. Add in spices, seasonings and cream.
6. Stir to incorporate and reduce heat to low to keep warm.
7. In another large pot, bring water to boil and salt water generously.
8. Cook fresh pasta according to package instructions for al dente then drain it (reserving some of the pasta water in case you need it).
9. Immediately pour pasta into the pot of sauce, sprinkle with Parmesan cheese and toss.
10. If need be, add in a little pasta water to get sauce to desired thickness.
11. Serve immediately.

butter, onion, garlic, zucchini, red bell pepper, yellow pepper, carrot, allpurpose, chicken, basil, oregano, salt, heavy cream, section, parmesan cheese, pasta water

Taken from tastykitchen.com/recipes/main-courses/summer-veggie-pasta-primavera/ (may not work)