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, peeled and sliced
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 c. low-salt chicken broth
2 tsp. dried basil
1/2 tsp. salt
8 oz. linguine
1/2 lb. fresh mushrooms, sliced
1 c. grated Parmesan cheese
1/4 tsp. freshly ground pepper
1 medium zucchini
1 medium summer squash

Preparation

Snap off tough ends of asparagus.
Cut asparagus diagonally into 1 1/2-inch pieces.
Thinly slice zucchini and summer squash. Steam asparagus, squash, zucchini and broccoli for 6 to 8 minutes. Remove from heat and set aside.
Saute onion and garlic in oil in a large skillet until tender.
Add carrots and peppers to onion mixture.
Saute until crisp.
Remove from heat.
Drain.
Combine broth, basil and salt in medium pan.
Cook over medium-high heat for 5 minutes, stirring occasionally.
Cook linguine according to package directions; drain well.
Toss linguine, vegetables, broth and mushrooms.
Sprinkle with Parmesan cheese and pepper.
Serve immediately.
Serves 8.