1 pound fresh asparagus
2 cups fresh broccoli flowerets
1 medium onion, chopped
1 large clove garlic, chopped
1 Tbsp olive oil
1 large carrot, scraped and diagonally sliced
1 medium-size sweet red pepper, coarsely chopped
1 medium-size sweet yellow pepper, coarsely chopped
1 cup whipping cream
1/2 cup chicken broth
3 green onions, chopped
2 Tbsp chopped fresh basil
1/2 tsp salt
8 oz uncooked linguine, broken
1/2 pound fresh mushrooms, sliced
1 cup grated Parmesan cheese
1/4 tsp pepper
1. Snap off tough ends of asparagus. Cut asparagus diagonally into 1 1/2 inch pieces. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water; cover and steam 6-8 minutes or until crisp-tender. Remove from heat; set aside.
2. Saute onion and garlic in oil in a large skillet until tender. Add carrot and chopped peppers to onion mixture; saute until crisp-tender. Remove from heat; drain.
3. Combine whipping cream, broth, green onions, basil, and salt in a medium skillet. Cook over medium-high heat 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.