Creamy Pasta With Spring Vegetables - cooking recipe

Ingredients

8 ounces fresh asparagus
8 ounces fresh mushrooms
1 large red bell pepper
2 tablespoons olive oil
3 garlic cloves, minced (or pressed)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, snipped
8 ounces uncooked rigatoni pasta (about 3 cups) or 8 ounces other pastas, uncooked (about 3 cups)
3/4 cup whipping cream
2 ounces fresh grated parmesan cheese (about 1/2 c)

Preparation

Preheat oven to 425 degrees.
Cut asparagus into 1 1/2 inch pieces discarding the tough ends.
Cut mushrooms in half or quarters.
Cut bell pepper into 1 inch squares or strips.
Combine vegetables in a bowl. Add olive oil and toss lightly.
Add garlic, salt and pepper. Gently mix well.
Pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender.
Snip basil with kitchen scissors.
Prepare pasta according to pakage instructions.
In a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. Stir constantly so it doesn't burn to the bottom of the pan.
Drain pasta and transfer to large bowl. Add veggies, heated cream and basil. Toss lightly.
Mix 1/4 c of parmesan cheese into the pasta.
Spoon onto serving plates or dishes. Sprinkle with remaining paremesan and some additonal black pepper.