Pasta Primavera(Lori) - cooking recipe

Ingredients

1/2 c. (1 stick) unsalted butter
1 medium onion, minced
1 large clove garlic, minced
1/2 lb. mushrooms, sliced
6 oz. cauliflower, broken
6 oz. broccoli, broken
1 small carrot, halved and cut diagonally
1 c. whipping cream
1/2 c. chicken broth
2 tsp. dried basil
1 c. frozen tiny peas, thawed
2 c. cooked ham, chopped
5 green onions, chopped
salt and pepper
1 lb. fettucini, cooked
1 c. Parmesan cheese

Preparation

Heat wok or large, deep skillet over medium-high heat.
Add butter, onion and garlic and saute until onion is softened.
Mix in mushrooms, cauliflower, broccoli and carrot.
Stir-fry 2 minutes.
Increase heat to high.
Add cream, chicken broth and basil.
Allow mixture to boil until liquid is slightly reduced, about 3 minutes.
Stir in peas, ham and green onion.
Cook 1 minute more.
Season to taste with salt and pepper.
Add drained pasta and cheese, tossing until thoroughly combined and pasta is heated.
Place onto large serving platter.
Serve immediately.