Cook'n is the best selling recipe organizer

Ingredients:

1 cup onion minced
2 cloves garlic minced
1/3 cup butter or margarine
1 pound fresh asparagus cut in 2" pieces
1/2 pound mushrooms fresh, thinly sliced
2 zucchini or summer squash, quartered and thinly sliced
2 carrots thinly sliced
1 cup whipped cream
2/3 cup chicken broth or bouillon
2 teaspoons basil dried basil leaves, crushed
1 cup petite peas thawed
1/4 pound Canadian bacon cubed
1/4 cup green onion sliced or shallots
salt and freshly ground pepper
1 pound linquini noodle cooked and drained
1 cup Parmesan cheese grated

In a large skillet over medium-high heat saute onion and garlic in butter or margarine for 3 minutes. Add asparagus, mushrooms, zucchini or summer squash and carrots stir-fry for 3 minutes. Set aside some vegetables for garnish.

Over high heat add cream, broth or bouillon and basil reduce heat to low and simmer, uncovered, to reduce liquid slightly.

Add peas, Canadian bacon and green onions or shallots. Sprinkle lightly with salt and pepper. Add pasta and cheese toss to combine thoroughly. Serve on a large heated platter garnish with reserved vegetables.

Help on downloading recipes