Linguine with Spring Vegetables

Linguine with Spring Vegetables
Kay Quealy - Salt Lake City, UT

Ingredients
2 tablespoons light olive oil
1/2 cup unsalted butter
1 medium onion, minced
2 large cloves garlic, minced
1/2 pound mushrooms, thinly sliced
1 medium zucchini, thinly sliced
1 medium carrot, peeled and cut into strips
1 pound fresh, thin asparagus, sliced diagonally
1/2 cup chicken stock
1 cup heavy cream
3 green onions with tops, thinly sliced
1 cup frozen peas, thawed or 1 cup broccoli florets
1/4 cup fresh basil, chopped, or 2-3 teaspoons dried
salt and freshly ground black pepper to taste
1 pound linguine, cooked al dente and drained
1/2 cup freshly grated Parmesan cheese
1/4 cup minced fresh parsley

Cooking Instructions
Heat the oil and butter in a large skillet over medium heat and saute the oinon and garlic until limp.  Add the mushrooms, zucchini, carrot and asparagus.  Saute for 2 to 3 minutes.

Add the chicken stock and the cream and cook for several minutes to reduce the liquid.  Stir in the green onions, peas and basil and season to taste with salt and pepper.  Cook for one minute more.

Add the hot pasta and the cheese to the skillet and mix well.  Sprinkle with the parsley and serve.