Pasta Primavera(Serves 8) - cooking recipe

Ingredients

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

Preparation

Snap off tough ends of asparagus and cut into 1 1/2-inch pieces.
Place asparagus pieces and broccoli in a vegetable steamer over boiling water; cover and steam for 6 minutes.
Remove from heat and set aside.
Saute onion and garlic in oil in large skillet until tender.
Add carrot and chopped peppers and saute until crisp-tender.
Remove from heat and drain.
Combine cream, broth, green onions, basil and salt in a medium skillet.
Cook over medium heat, stirring, for 5 minutes.
Cook linguine according to package directions.
Drain and place on a large serving bowl.
Add reserved vegetables, whipping cream mixture and mushrooms.
Toss.
Sprinkle with cheese and pepper.