PASTA PRIMAVERA

By April 28, 2009 Recipes

½ CUP UNSALTED BUTTER OR MARGARINE
1 MEDIUM ONION,CHOPPED
1 CLOVE GARLIC, MINCED
1 LB. FRESH ASPARAGUS SPEARS, DIAGONALLY SLICED
½ LB. FRESH MUSHROOMS, SLICED
CAULIFLOWER, SEVERAL PIECES BROKEN IN FLOWERETS
1 MEDIUM ZUCCHINI, SLICED IN ¼” SLICES
1 CARROT, SCRAPED AND SLICED THIN
1 CUP WHIPPING CREAM
½ CUP DILUTED CANNED CHICKEN BROTH
2 TABLESPOONS CHOPPED FRESH BASIL OR 2 TEASPOONS DRIED BASIL
1 CUP FROZEN GREEN PEAS, THAWED AND DRAINED
5 GREEN ONIONS, CHOPPED
½ TEASPOON SALT
¼ TEASPOON PEPPER
1 (16 OZ. PACKAGE FETTUCCINE OR TRI COLOR ROTINI
1 CUP FRESHLY GRATED PARMESAN CHEESE
HEAT A WOK OR LARGE SKILLET OVER MEDIUM HIGH HEAT.  ADD BUTTER.  SAUTE ONION AND GARLIC IN BUTTER FOR 2 MINUTES.  ADD ASPARAGUS, MUSHROOMS, CAULIFLOWER, ZUCCHINI, AND CARROT.
STIR FRY 2 MINUTES.  INCREASE HEAT TO HIGH. ADD WHIPPING CREAM, CHICKEN BROTH, AND BASIL.  BRING TO A BOIL.  COOK, STIRRING CONSTANTLY, 5 MINUTES, OR UNTIL SLIGHTLY THICKENED.  STIR IN PEAS, GREEN ONIONS.  COOK 1 MINUTE.  ADD SALT AND PEPPER.  COOK PASTA ACCODING TO PACKAGE DIRECTIONS; DRAIN.  PLACE ON SERVING PLATTER.  ADD VEGETABLE, AND SPRINKLE WITH CHEESE.  TOSS GENTLY.