PASTA PRIMAVERA

By gaster16

Ingredients

• 1 lb. asparagus
• 2 cups broccoli flowerets
• 1 medium onion, chopped
• 1 large garlic clove, chopped
• 1 tablespoon olive oil
• 1 medium size sweet red pepper, coarsely chopped
• 1 medium size sweet yellow pepper, coarsely chopped
• 1 cup whipping cream
• 1/2 cup chicken broth
• 3 green onions, chopped
• 2 tablespoons chopped fresh basil or 2 teaspoons dried whole basil
• 1/2 teaspoon salt
• 8 ounces uncooked linguine, broken
• 1/2 lb. mushrooms, sliced
• 1 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground pepper

Preparation

Step 1

Snap off tough ends of asparagus. Cut asparagus diagonally into 1-1/2 inch pieces. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water, cover and steam 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat, set aside.

Saute onion and garlic in oil in large skillet until tender. Add peppers to onion mixture, saute until crisp-tender. Remove from heat, drain.

Combine whipping cream, broth, green onions, basil, and salt in medium skillet. Cook over medium-high heat 5 minutes, stirring occasionally.

Cook linguine according to package directions. Drain well, place in a large serving bowl. Add reserved vegetables, whipping cream mixture, and sliced mushrooms, toss gently. Sprinkle with Parmesan cheese and pepper, toss gently. Serve immediately.