Pasta Primavera

3 T. olive oil

2 large carrots, sliced on the diagonal

1 c. bite size broccoli florets

1 whole red bell pepper, cut in strips

1 tsp. butter

4 oz. sliced white mushrooms

2 medium zucchini, sliced on the diagonal

1 yellow squash, sliced on the diagonal

1/2 c. frozen peas

I added some asparagus I had on hand!

1 lb. pasta, cooked according to package *usually in a primevera linguine is used. I had some orcichetta and it worked just fine.

Sauce:

4 cloves of garlic minced

1/2 of an onion

1/2. chicken broth

1/4 c. white wine

1/2 c. half and half

1/2 c. grated parmesan cheese

1 T. dried basil

salt and pepper

Heat 1 T. of oil in a large skillet. Saute carrot for a minute.

Add the broccoli and red pepper. Cook for another minute. Remove the vegetables to a platter.

Add the butter and a little bit more of the oil to the pan. Add the zucchini, squash and mushrooms. Saute for another minute or two until soft. Remove from the pan with the other vegetables.

Add the onion and garlic to the hot pan. Stir until soft and translucent.

Pour in the broth and wine. Bring to a boil and reduce until half.

Add the cream and cheese. Stir until the cheese is melted and the sauce is creamy. Use some of your pasta water if the sauce needs to tighten up a little more. Add the basil, salt and pepper.