Pasta Primavera

1 medium onion, finely chopped
1 large garlic, minced
2 tbsp. margarine
¾ lb. asparagus, cut diagonally into 1½” pieces
½ lb. mushrooms, sliced
1 medium zucchini, sliced
1 carrot, sliced
1 cup half and half or cream
½ cup chicken broth
1 tbsp. flour
2 tsp. basil
1 lb. pkg. fettuccine, uncooked
¾ cup Sargento® Fancy Supreme shredded Parmesan & Romano Cheese

In large skillet, cook onion and garlic in margarine over medium heat until
onion is tender. Add asparagus, mushrooms, zucchini and carrot; cook,
stirring constantly, 2 minutes. Increase heat to high. Combine half an
half, broth, four an basil; add to skillet. Allow mixture to boil stirring
occasionally, until thickened.

Meanwhile, cook fettuccine, according to package directions; drain.
In serving bowl, combine cooked pasta with sauce and cheese.

Makes 8 servings