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.