Pasta Primavera

Makes 8 servings
Prep Time: 25 min
Cooking Time: 30 min

Ingredients:

• 1     pound fettuccine, uncooked
• 1     medium onion, finely chopped
• 1     large clove garlic, minced
• 2     Tablespoons butter or margarine
• 3/4  pound asparagus, cut diagonally into 1 1/2-inch pieces
• 1/2  pound mushrooms sliced
• 1     medium zucchini, sliced
• 1     carrot, sliced
• 1     cup half-and-half or light cream
• 1/2  cup chicken broth
• 1     Tablespoon flour
• 2     teaspoons dried basil
• 3/4  cup (3-ounce) shredded Parmesan & Romano cheese

Directions:

1. In a large skillet, cook onion and garlic in butter over medium heat until onion is tender.
2. Add asparagus, mushrooms, zucchini, and carrot.
3. Cook, stirring constantly, 2 minutes. Increase heat to high.
4. In a bowl, combine half-and-half, broth, flour and basil.
5. Add broth mixture to skillet and allow mixture to boil, stirring occasionally, until thickened.
6. In a serving bowl, combine cooked fettuccine with sauce and Parmesan & Romano cheese.

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