Pasta Primavera - cooking recipe

Ingredients

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

Preparation

Snap off tough ends of asparagus.
Remove scales with a vegetable peeler or knife, if desired.
Cut 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.