pound asparagus, cut diagonally into 1-1/2-inch pieces
1/2
pound fresh mushrooms, sliced
1
medium zucchini, sliced
1
carrot, sliced
1
cup half-and-half or light cream
1/2
cup chicken broth
1
tablespoon all-purpose flour
2
teaspoons dried basil leaves, crushed
1
pound uncooked fettuccine
3/4
cup (3 ounces) SARGENTO® Artisan Blends™ Shredded Parmesan & Romano Blend Cheese
1. In large skillet over medium heat, melt butter. Add onion and garlic; cook and stir until onion is tender. Add asparagus, mushrooms, zucchini and carrot; cook, stirring constantly, 2 minutes. Increase heat to high. Combine half-and-half, broth, flour and basil in small bowl; add to skillet. Bring mixture to a boil. Boil, stirring occasionally, until thickened.
2. Meanwhile, cook fettuccine according to package directions; drain. In serving bowl, place hot fettuccine, sauce and cheese; toss gently.
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