Review of last recipe (photo above) - Man, this is good!  It's not like I had never heard of this soup, but never thought it would be this good.  The lemon really enhances the egg-y flavor.  It's simple to make, and will now be added to my soup repertoire.

TODAY'S RECIPE - PASTA PRIMAVERA

Serves 6

1 bunch broccoli
2 small zucchini
1/2 lb asparagus
1 lb linguini
1 large clove garlic, chopped
1 basket cherry tomatoes, halved
1/4 c olive oil
1/4 c  chopped fresh basil
1/2 lb mushrooms, thinly sliced
1/2 c frozen green peas
1/4 c chopped parsley
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper
1/4 c (1/2 stick) butter
3/4 c heavy cream
2/3 c grated parmesan cheese

Wash and trim broccoli, zucchini and asparagus.  Cut broccoli into bite sized pieces, cut zucchini into thin slices, cut asparagus in 1: pieces. Cook in boiling salted water until crisp-tender.  Drain and place in a large bowl.

Cook and drain linguini.

Saute garlic and tomatoes in oil in a large skillet for 2 minutes.  Stir in basil and mushrooms, cook 3 minutes.  Stir in peas, parsley, salt, black and red peppers, and cook for 1 minute more.  Add mixture to vegetables in bowl.

Melt butter in same skillet and stir in cream and cheese.  Cook over medium heat, stirring constantly until smooth.  Add linguini and toss to coat.  Stir in vegetables and heat gently just until hot.