Pasta Primavera

Source: Dad

serves 6

Ingredients:

1 lb. broccoli, washed, trimmed, and cut into bite-sized pieces
2 small zucchini, washed, cut into thin slices
1/2 lb. asparagus, washed, trimmed, and cut into 1-inch pieces
1 lb. linguini
1 large clove garlic, chopped
2-3 large roma tomatoes, skinned, seeded, and chopped
1/4 c. olive oil
1/4 c. chopped fresh or 1 tsp. leaf basil, crumbled
1/2 lb. mushrooms, sliced
1/2 c. frozen peas
1/4 c. chopped parsley
1 1/2 tsps. salt
1/4 tsp. black pepper
1/4 c. butter
3/4 c. heavy cream
2/3 c. freshly grated parmesan cheese

Directions:

1. Cook broccoli, zucchini, and asparagus in boiling salt water until crisp-tender; drain and put aside in a large bowl.
2. Cook and drain linguini according to directions on package.
3. Saute garlic and tomatoes in oil in a large skillet for 2 minutes. Stir in basil and mushrooms and cook for 3 minutes. Stir in peas, parsley, salt, and peppers and cook 1 minute more. Then add mixture to vegetables in bowl. 
4. Using the same skillet, melt butter and stir in cream and cheese. Cook over medium heat, stirring constantly until smooth. Add linguini; toss to coat. Stir in vegetables, heat gently until just hot.