Creamy Pasta With Spring Vegetables

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces fresh asparagus
• 8 ounces fresh mushrooms
• 1 large red bell pepper
• 2 tablespoons olive oil
• 3 garlic cloves, minced (or pressed)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh basil, snipped
• 8 ounces uncooked rigatoni pasta (about 3 cups) or 8 ounces other pastas, uncooked (about 3 cups)
• 3/4 cup whipping cream
• 2 ounces fresh grated parmesan cheese (about 1/2 c)

Recipe

• 1 preheat oven to 425 degrees.
• 2 cut asparagus into 1 1/2 inch pieces discarding the tough ends.
• 3 cut mushrooms in half or quarters.
• 4 cut bell pepper into 1 inch squares or strips.
• 5 combine vegetables in a bowl. add olive oil and toss lightly.
• 6 add garlic, salt and pepper. gently mix well.
• 7 pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender.
• 8 snip basil with kitchen scissors.
• 9 prepare pasta according to pakage instructions.
• 10 in a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. stir constantly so it doesn't burn to the bottom of the pan.
• 11 drain pasta and transfer to large bowl. add veggies, heated cream and basil. toss lightly.
• 12 mix 1/4 c of parmesan cheese into the pasta.
• 13 spoon onto serving plates or dishes. sprinkle with remaining paremesan and some additonal black pepper.