Recipe(tried): Pasta Primavera

This is my favorite pasta primavera recipe, I was looking through a cookbook at someone else's house, saw this recipe and copied it down. Unfortunately, I can't remember the name of the book, but the recipe is delicious. I used light cream and made half of the recipe for more than 2 large servings. And the best part was that all the veggies that I didn't have on hand were on sale. That always satisfies some need I have for thrift, I guess. I'm laughing, am I the only one that gets great satisfaction out of using the grocery specials on meats and produce each week?

A spinach salad and french bread completed the menu.

PASTA PRIMAVERA
Makes 6 servings

1 pound broccoli
2 small zucchini
1/2 lb. asparagus
1 lb. linguine
1 large clove garlic, chopped
1 basket cherry tomatoes, halved
1/4 cup olive oil
1/4 cup chopped fresh basil or 1 teaspoon dried basil, crumbled
1/2 lb. fresh mushrooms, thinly sliced
1/2 cup frozen green peas
1/4 cup chopped parsley
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/4 cup butter
3/4 cup heavy cream
2/3 cup freshly grated Parmesan cheese plus extra for use at the table.

Wash and trim broccoli, zucchini and asparagus. Cut broccoli into bite-size pieces. Cut zucchini into thin slices. Cut asparagus in 1-inch pieces, diagonally.

Cook vegetables in boiling salted water until crisp-tender; drain. Place into a large bowl.

Cook and drain the linguine.

Saute garlic and tomatoes in oil in a large skillet for 2 minutes. Stir in basil and mushrooms; cook 3 minutes.

Stir in peas, parsley, salt and peppers; cook 1 minute more. Add mixture to vegetables in bowl.

Melt butter in the same skillet; stir in cream and cheese. Cook over medium heat, stirring constantly, until smooth. Add linguine; toss to coat.

Stir in vegetables and heat gently, just until hot.