Pasta Primavera

Ingredients:
12 stalks Asparagus; chopped into 1-2 inch pieces
1/2 cup Chicken Stock
1/4 cup Cream
4 cups Farfalle pasta; dried
1 whole Red bell pepper; chopped
1 whole Carrot; chopped
1 medium Onion
2 tablespoon olive oil
1 tablespoon Oregano
1 teaspoon Salt
1 tablespoon Herbs de Provence; or other herb seasoning
2 cloves Garlic; crushed
1 cup Mushroom; sliced
1/4 cup Dry White wine
3 tablespoon Parmesan cheese; grated

Instructions:


Bring large pot of water to rolling boil. Add farfalle. Boil for about 8 minutes; remove while still firm in the middle. (Farfalle will cook further as they cool, and in sauteing step.)

Heat large pan. Add olive oil and saute onions and garlic. Add mushrooms and sautee until brown on edges. Remove.

As usual when you saute, start with the longer-to-cook vegetables and add the quicker-cooking ones. Start with carrots and peppers, saute for a few minutes and add asparagus last.

Add pasta, chicken broth and wine and bring to a boil. Reduce for two minutes. Turn down to low, add herbs and stir in cream. Top with parmesean and serve with tossed salad.