Barbara’s Pasta Primavera

by Barbara Pfaffroth

½ c. unsalted butter

1 large clove garlic, minced

1 lb. thin asparagus, trimmed and cut diagonally in ¼ in slices

1 sm carrot, halved lengthwise and cut diagonally in 1/8 inch slices

½ c. chicken broth

Salt to taste

2 c. tiny frozen peas, thawed

1 lb. linguine, cooked and drained

1 med. Onion, chopped

½ lb mushrooms, sliced

 6 oz cauliflower florets

1 med, zucchini, cut ½ rounds

1 c. whipping cream

2 tsp dried basil (or less)

Freshly ground black pepper

5 green onions, chopped

1 c. freshly grated parmesan

Heat large skillet. Add butter, onion and garlic. Saute.about 2 min. Mix in the asparagus, mushrooms, cauliflower, zucchini and carrot. Stir fry about 2 min. (at this point, reserve a few of the veggies for garnish) Increase heat to high. Add cream. Stock and basil and allow mixture to boil until liquid is slightly reduce, about 5 min. Stir in peas and green onion and cook 1 min. more. Season with salt and pepper. Add pasta and cheese, tossing and combining until heated through. Turn onto large serving platter and garnish with vegetables.