Recipe(tried): Pasta Primavera

Last night for dinner we had pasta primavera. It was easy to make and tasted great. I just want to share the recipe with everyone.

Pasta primavera:
1 pound fresh asparagus
2 cups fresh broccoli flowerets
1 med. onion, chopped
1 large clove garlic, chopped
1 tablespoon olive oil
1 large carrot, scraped and diagonally sliced
1 meduim sized 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 tsp. dried
1/2 tsp salt
8 oz. uncooked linguine, broken
1/2 pound fresh mushrooms, sliced
1 cup freshly grated parmesan cheese
1/4 tsp. freshly ground pepper

snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. 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 6-8 min. or until vegetables are crisp-tender. Remove from heat; set aside.
Saute onion and garlic in oil in a large skillet until tender. Add carrot and chopped peppers to onion mixture; saute until crisp-tender. Remove from heat; drain.
Combine whipping cream, broth, green onions, basil, and salt in a medium skillet. Cook over medium-high heat 5 min, 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
YIELD: 8 servings