Light Pasta Primavera - cooking recipe

Ingredients

1 lb penne pasta
4 tablespoons butter
8 ounces sliced mushrooms
1 tablespoon minced garlic
9 baby carrots, julienne cut
4 cups broccoli (or asparagus, snow peas, etc)
1/2 cup vegetable broth
1/2 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1 teaspoon dried basil
salt and pepper, to taste
parmesan cheese, to taste sprinkled on top

Preparation

Cook pasta according to package directions.
Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish.
Steam the vegetables for a about 5 minutes.
In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes.
Add the steamed vegetables to the sauteed mushrooms.
Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two.
Add the cooked and drained pasta, incorporate with the vegetables.