Pasta Primavera - cooking recipe

Ingredients

1 bunch broccoli (flowers only)
1 bunch asparagus, tips only
1 small zucchini, sliced
1 summer squash, cubed
1 c. cut green beans
1/2 c. peas
1/2 c. carrots
1 lb. vermicelli, cooked al dente
1 c. mushrooms, thinly sliced
1 bunch chopped scallions
2 cloves garlic, minced
2 Tbsp. butter
1/4 c. chopped parsley
2 Tbsp. chopped fresh basil or 1 tsp. dried
1/2 tsp. dried red pepper flakes (optional)
1/4 c. butter
6 Tbsp. chicken broth
1 c. heavy cream
2/3 c. freshly grated Parmesan cheese
salt and freshly ground pepper to taste
toasted pine nuts (optional)

Preparation

Cook
the
first
6
vegetables,
each\tseparately,
in boiling salted water until just tender.
Rinse in cold running water
until
chilled.
Drain well.
It is very important that the vegetables remain crisp.
This may be done well in advance of preparing
the
pasta,
refrigerating
the\tvegetables
in plastic bags.
Place
the\tcooked vegetables in a bowl.
In a medium-sized skillet, saute mushrooms, scallions and garlic in 2 tablespoons
butter for 2 to 3 minutes.
Add to the bowl of vegetables,
along\twith parsley, basil and red pepper flakes. In a
large
pan
or
Dutch
oven,
melt 1/4 cup butter.
Add chicken broth, cream, cheese, salt and pepper to taste.
Stir with
a whisk
until smooth, but do not boil.
Add vegetables only\tto heat
through, then cooked pasta.
Check seasonings. Serve immediately,
dividing
among heated plates with sprinklings of toasted pine nuts on top.
Pass extra cheese.