Creamy Pasta With Spring Vegetables

8 ounces thin fresh asparagus spears
8 ounces baby potobello or medium white button mushrooms
1 large red bell pepper
2 Tbl olive oil
3 garlic cloves, pressed
1/4 tsp salt
1/4 tsp coarsely ground black pepper
2Tbl fresh basil leaves, snipped
8 ounces (about 3 cups) uncooked rigatoni
3/4 c. whipping cream
2 ounces fresh Parmesan cheese, grated (about 1/2 cup)

Preheat oven to 425°F. Snap off and discard tough ends of asparagus. Cut into 1-1/2" pieces. Cut mushrooms in half (quarters if large). Cut bell pepper into 1" squares. Combine vegetables in a 4-qt bowl. Add olive oil and mix lightly. Press garlic over vegetables. Add salt and black pepper; mix well. Pour into a bar pan and bake 10-12 minutes or until vegetables are crisp-tender.

Meanwhile, snip basil. (I used dry basil and cooked it with the whipping cream) Prepare pasta according to package directions. Simmer whipping cream 6-8 minutes over medium-low heat to thicken slightly, stirring constantly.

Drain pasta. Transfer to the 4-qt bowl. Add vegetables, heated cream and basil. Mix lightly.

Grate half of the parmesan cheese into pasta mixture; mix lightly. Spoon onto serving plates. Sprinkle with additional black pepper and remaining grated cheese.

Source: From The Pampered Chef's Main Dishes cookbook