Capellini Primavera - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 medium onion, coarsely chopped
3 large tomatoes, peeled,seeded and chopped
1 cup chicken broth
1/2 cup whipping cream
1 lb broccoli, cut julienne (flowerets only)
3 medium carrots, peeled and cut into julienne
1 lb capellini
2 medium zucchini, peeled and cut into julienne
1 1/2 cups parmesan cheese, grated
1/4 cup butter

Preparation

Bring large pot of salted water to boil.
Meanwhile, heat oil over medium heat.
Add onion and cook until lightly-coloured, about 5 minutes.
Add tomatoes and cook 1-2 minutes, stirring.
Mix in broth and cream.
Remove from heat and keep warm.
Add broccoli to boiling water; when water returns to boil, stir in carrot and cappellini.
When water returns to boil, cook 3 minutes and add zucchini.
Continue cooking until pasta is al dente, about 2-3 minutes longer.
Drain well and transfer to a large bowl.
Add Parmesan and butter and toss to blend.
Pour sauce over and toss gently.
Season and serve immediately.