Quick Pasta Primavera

8 ounces uncooked pasta, any shape

2 tablespoons canola oil, divided

8 ounces mushrooms, stems removed and sliced

1 bell pepper, chopped

1 medium zucchini, chopped

1/2 lb. asparagus, trimmed, cut into 1" pieces

3 cloves garlic, minced

1 cup frozen peas, thawed

1 cup low sodium chicken or vegetable stock

1/2 heavy cream

1/4 cup parmesan cheese, grated

1 tablespoon lemon zest

Fresh basil or parsley, for garnish

Salt and Pepper, to taste

Cook pasta according to package directions. Bring a large skillet or Dutch oven up to medium-high heat. Add half of the oil (1 tablespoon) to the pan. Saute the mushrooms with salt and pepper until browned, about 5 minutes.

Add the remaining tablespoon of oil to the pan, sauté the pepper, zucchini and asparagus with salt and pepper until crisp tender, about 3-4 minutes. Add the garlic and peas; sauté for an additional minute. Add the cooked and drained pasta to the pan with the stock and heavy cream. Stir well. Cook for 5-6 minutes over medium heat, stirring frequently.

Just before serving, stir in the parmesan cheese and lemon zest. Garnish with basil or parsley.

Sponsor: Dan’s Market

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