Pasta Primavera - cooking recipe

Ingredients

1/2 c. butter
1 large clove garlic, minced
1/2 lb. mushrooms
1 medium zucchini (1/4-inch rounds)
1 c. cream or milk
2 Tbsp. fresh basil or 2 tsp. dry basil
1 c. small peas
1 lb. fettucini
5 green onions, chopped
1 medium minced onion
1 lb. asparagus (1/2 inch)
6 oz. cauliflower florets
1 small carrot, julienned
1/2 c. chicken broth
2 oz. chopped ham
1 c. grated Parmesan

Preparation

Saute the onion and garlic in butter about 2 minutes.
Add and stir-fry the asparagus, mushrooms, cauliflower, zucchini and carrot for 2 more minutes.
Increase heat and add the cream, broth and basil.
Boil about 3 minutes to reduce.
Stir in peas, ham and onions.
Cook 1 minute more and season with salt and pepper.
Add the fettucini and cheese, tossing to combine.
Makes 4 to 6 servings.