1 pound fresh asparagus
2 cups fresh broccoli
1 medium onion, chopped
1 large clove garlic, chopped
1 tablespoon olive oil
1 large carrot, scraped and diagonally slice
1 medium sweet red pepper, coarsely chopped
1 medium 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 teaspoons dried whole basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound fresh mushrooms, sliced
1 cup freshly grated Parmesan cheese
8 ounces uncooked linguine, broken
1. 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 in a vegetable steamer over boiling water; cover and steam 6-8 minutes or until vegetables are crisp tender. Remove from heat and set aside.
2. Saute onion and garlic in oil and in a large skillet until tender. Add carrot and chopped peppers to onion mixture; saute until crisp and tender. Remove from heat and drain.
3. Combine whipping cream, broth, green onions, basil, and salt in a medium skillet. Cook over medium-high heat for 5 minutes, stirring occasionally.
4. 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
