Pasta With Spring Vegetables - cooking recipe

Ingredients

3 cloves garlic, minced
1/2 tsp. dried hot pepper flakes
3 Tbsp. olive oil
35 oz. can plum tomatoes, drained and coarsely chopped
1/4 c. chopped fresh basil
2 Tbsp. butter
1/2 c. heavy cream
1/2 c. chicken broth
1 c. freshly grated Parmesan cheese
2 c. asparagus, cut into 1-inch pieces
2 small zucchini, quartered and cut into 1-inch pieces
2 c. broccoli flowerets
1 c. snow peas, trimmed and cut diagonally into 1-inch pieces
1 c. shelled fresh peas
1/4 lb. Prosciutto, cut into thin strips
1 lb. fettuccine or mafaldine or any sturdy pasta

Preparation

Prepare vegetables and place in top of steamer.
In a kettle, cook garlic and pepper flakes in oil, over low heat, stirring until the garlic is softened.
Add tomatoes and boil, stirring, for 5 minutes or until thickened to a puree.
Stir in basil and salt and pepper to taste.