Pasta Primavera - cooking recipe

Ingredients

1 c. broccoli florets
1/2 c. sliced carrots
1 zucchini, sliced
1 yellow squash, sliced
1/2 c. pea pods or snap peas
1 c. sliced mushrooms
2 c. cherry tomatoes, halved
1/4 c. green onion, chopped
1 lb. fettuccine, cooked al dente
1/4 c. butter
2 Tbsp. basil
3/4 c. cream
3/4 c. Parmesan cheese
2 Tbsp. chicken broth
1/4 tsp. red pepper flakes
2 Tbsp. butter

Preparation

Steam first 6 vegetables until crisp-tender.
In a skillet, saute the mushrooms and onion in 2 tablespoons butter for 2 minutes. Add tomatoes and cook 1 minute more.
In a saucepan, melt 1/4 cup butter. Add broth, cream, cheese, basil and red pepper. Cook until smooth and thickened. Add vegetables and cook until heated.
Add pasta and toss gently. Serve immediately.
Yields 4 servings.