Pasta Primavera - cooking recipe

Ingredients

1 lb. fresh asparagus
1 medium onion, chopped
1 tsp. olive oil
1 medium yellow sweet pepper, chopped
1 medium red sweet pepper, chopped
1 c. whipping cream
3 green onions, chopped
1/2 tsp. salt
1/2 lb. fresh mushrooms, sliced
1 c. Parmesan cheese
1/4 tsp. fresh ground pepper
2 c. broccoli flowerets
1 large clove garlic, chopped
1 large carrot, scraped and diagonally sliced
1/2 c. chicken broth
2 Tbsp. fresh basil or 2 tsp. dried whole basil
8 oz. uncooked linguine, broken

Preparation

Snap off tough ends of asparagus.
Remove scales with vegetable peeler or knife.
Cut asparagus diagonally into 1 1/2-inch pieces. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water; cover and steam 6 to 8 minutes or until vegetables are crisp-tender.
Remove from heat; set aside.
Saute onion and garlic in oil in a large skillet until tender.
Add carrot and chopped peppers to onion mixture.
Saute until crisp-tender.
Remove from heat; drain.
Combine whipping cream, broth, green onions, basil and salt in a medium skillet.
Cover over medium-high heat; cook 5 minutes, stirring occasionally.
Cook linguine according to package directions.
Drain well.
Place in a large serving bowl.
Add reserved vegetables, whipping cream mixture and sliced mushrooms.
Toss gently.
Serve immediately.