Pasta Primavera (v)

Ingredients

• 1 lb asparagus
• 2 C broccoli flowerets
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tbs olive oil
• 1 large carrot, diagonally cut
• 1 red pepper
• 1 yellow pepper
• 1 C whipping cream
• ½ C vegetable broth
• 3 green onions, chopped
• 2 tsp basil
• ½ tsp salt
• 8 oz cooked lnguine
• ½ lb fresh mushrooms
• 1 C parmesan cheese
• ¼ tsp black pepper

Directions

1. Snap off tough ends of asparagus, remove scales with a peeler, and cut diagonally into 1.5" pieces.
2. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water.
3. Cover and steam 6-8 minutes or until vegetables are crisp-tender. Remove and set aside.
4. Saute onion and garlic in oil over medium heat in a large skillet until tender.
5. Add carrot and chopped peppers and saute until crisp-tender. Remove from heat and drain.
6. Combine whipping cream, broth, green onions, basil and salt in a medium skillet. Cook over medium-high heat 5 minutes, stirring occasionally.
7. Cook linguine according to package instructions. Drain well and place in a large serving bowl.
8. Add reserved vegetables, whipping cream mixture, and sliced mushrooms and toss gently.
9. Sprinkle with Parmesan and pepper and toss gently. Serve immediately.

Chef's Notes

• This is vegetarian and can be made vegan with a plant-based substitute for Parmesan cheese