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. Prep Vegetables: Snap off tough asparagus ends, peel the lower quarter, and cut diagonally into 1½" pieces.
2. Steam: Place asparagus and broccoli florets in a steamer over boiling water. Cover and steam 6-8 minutes, until crisp-tender. Set aside.
3. Sauté Aromatics: In a large skillet over medium heat, sauté onion and garlic in oil until tender.
4. Add More Veg: Add carrot and chopped peppers; sauté until crisp-tender. Remove from heat and drain.
5. Make Cream Base: In a medium skillet, combine whipping cream, broth, green onions, basil, and salt. Cook over medium-high 5 minutes, stirring occasionally.
6. Cook Pasta: Cook linguine per package directions. Drain well and place in a large serving bowl.
7. Combine: Add reserved vegetables, cream mixture, and sliced mushrooms. Toss gently to combine.
8. Finish: Sprinkle with Parmesan and pepper, toss lightly, and serve immediately.

Chef's Notes

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

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