Pasta Primavera

1/2 cup butter
1 medium onion, minced
1 large garlic clove, minced
1 lb thin asparagus
1/2 pound mushrooms
6 oz cauliflower
1 medium zucchini
1 small carrot
1 cup whipping cream
1/2 cup stock (I don't think we use this)
2 tsp basil
1 cup frozen peas
5 green onions
1 lb fettuccine
1 cup Parmesan cheese

Saute butter, onion, garlic in wok.
Mix in vegetables and stir-fry.
Add cream, stock, basil.
Add pasta and cheese and toss.

Ken Shirriff:
This page: Copyright 1998 Ken Shirriff