VERY VEGGIE PASTA PRIMAVERA

1 lb. angel hair pasta

2 tbsp. olive oil

2 tbsp. butter

2 - 3 teaspoons minced garlic

2 cups chicken broth

1 bunch asparagus, cut in 2-inch slices

1 small red pepper, diced into small pieces

1 (8 oz.) package of sliced fresh mushrooms

1 cup heavy cream

1/2 teaspoon basil

1/2 cup grated Parmesan cheese

salt and pepper to taste

In a large skillet, heat the olive oil & butter over medium-low heat. Turn heat to medium-high and add all the vegetables and garlic. Saute for about 5 minutes being careful not to brown. Salt & pepper to taste.  (Start water to boil at this point and cook your pasta.)

Add the chicken broth and turn heat up to high until it begins to boil, turn the heat to medium-low and let simmer for about 6-7 minutes. Add heavy cream, parmesan cheese, and basil. Stir until heated through. Serve over pasta with extra parmesan cheese.

Hint:  If your pasta is done first and needs to sit, just rinse with hot water if sticky.