½ CUP UNSALTED BUTTER OR MARGARINE

1 MEDIUM ONION,CHOPPED

1 CLOVE GARLIC, MINCED

1 LB. FRESH ASPARAGUS SPEARS, DIAGONALLY SLICED

½ LB. FRESH MUSHROOMS, SLICED

CAULIFLOWER, SEVERAL PIECES BROKEN IN FLOWERETS

1 MEDIUM ZUCCHINI, SLICED IN ¼” SLICES

1 CARROT, SCRAPED AND SLICED THIN

1 CUP WHIPPING CREAM

½ CUP DILUTED CANNED CHICKEN BROTH

2 TABLESPOONS CHOPPED FRESH BASIL OR 2 TEASPOONS DRIED BASIL

1 CUP FROZEN GREEN PEAS, THAWED AND DRAINED

5 GREEN ONIONS, CHOPPED

½ TEASPOON SALT

¼ TEASPOON PEPPER

1 (16 OZ. PACKAGE FETTUCCINE OR TRI COLOR ROTINI

1 CUP FRESHLY GRATED PARMESAN CHEESE

HEAT A WOK OR LARGE SKILLET OVER MEDIUM HIGH HEAT.  ADD BUTTER.  SAUTE ONION AND GARLIC IN BUTTER FOR 2 MINUTES.  ADD ASPARAGUS, MUSHROOMS, CAULIFLOWER, ZUCCHINI, AND CARROT.

STIR FRY 2 MINUTES.  INCREASE HEAT TO HIGH. ADD WHIPPING CREAM, CHICKEN BROTH, AND BASIL.  BRING TO A BOIL.  COOK, STIRRING CONSTANTLY, 5 MINUTES, OR UNTIL SLIGHTLY THICKENED.  STIR IN PEAS, GREEN ONIONS.  COOK 1 MINUTE.  ADD SALT AND PEPPER.  COOK PASTA ACCODING TO PACKAGE DIRECTIONS; DRAIN.  PLACE ON SERVING PLATTER.  ADD VEGETABLE, AND SPRINKLE WITH CHEESE.  TOSS GENTLY.