Francine's Texas Cuisine

 

Pasta Primavera   1 pound broccoli, bite-size pieces 2 small zucchini, sliced thin 1/2 pound asparagus, 1 inch pieces 1 pound linguini, cooked and drained 1 large clove garlic, chopped 1 basket cherry tomatoes, halved 1/4 cup olive oil 1/2 pound mushrooms, thinly sliced 1/4 cup chopped fresh basil or 1 teaspoon dried basil 1/2 cup frozen green peas 1/4 cup chopped parsley 1 1/2 teaspoons salt 1/4 teaspoon red pepper 1/4 teaspoon black pepper 1/4 cup (1/2 stick) butter 3/4 cup heavy cream 2/3 cup freshly grated parmesan cheese   Cook broccoli, zucchini and asparagus in boiling salted water until crisp-tender; drain; put in a large bowl. Sauté garlic and tomatoes in oil in a large skillet 2 minutes. Stir in basil and mushrooms; cook 3 minutes. Stir in peas, parsley, salt and black and red peppers; cook 1 minute more. Add mixture to vegetables in bowl. Melt butter in same skillet; stir in cream and cheese. Cook over medium-heat, stirring constantly, until smooth. Add linguini; toss to coat. Stir in vegetables; heat gently just until hot.

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