Pasta Primavera - cooking recipe

Ingredients

4 c. (1/2 lb.) small broccoli flowerets
3 large carrots, peeled and julienned
1/4 lb. green beans, cut into 1-inch lengths
1 lb. fettuccine
1 Tbsp. olive oil
1/2 lb. mushrooms, sliced
2 shallots, finely diced
1 c. frozen peas
1 1/4 tsp. salt
1/2 tsp. pepper
2 large cloves garlic, minced
1 lb. plum tomatoes, seeded and diced
1/2 c. fresh basil leaves
1/2 c. part skim Ricotta cheese
1 c. chicken broth
1 Tbsp. unsalted butter
1/2 c. grated Parmesan cheese

Preparation

In kettle of boiling water, cook broccoli 2 minutes.
Remove with slotted spoon into colander. Rinse with cold water until cool; place in bowl. Cook carrots and then green beans in some water 1 1/2 minutes. Remove, cool and add to broccoli.
In some water, cook pasta as label directs.