This is a Pampered Chef recipe. I really enjoyed it. I didn't take a picture this time, but I will probably be making it again soon since I have leftover vegetables.
8 oz thin fresh asparagus spears
8 oz mushrooms
red bell pepper
2 T olive oil
3 garlic cloves
1/4 tsp salt
1/4 tsp pepper
2 T fresh basil, snipped (or 1 tsp dried basil)
8 oz uncooked rigatoni pasts (about 3 cups)
3/4 cup whipping cream
2 oz Parmesan cheese (about 1/2 cup)
Preheat oven to 425. Snap off and discard tough ends of asparagus. Cut into 1 1/2 inch pieces. Cut mushrooms in half (or quarters if large). Cut bell pepper into 1 inch spares. Combine vegetables in bowl. Add olive oil, garlic, salt, and pepper. Mix well. Pour onto cookie sheet and bake 10 minutes.
Meanwhile, prepare pasta according to package directions. In sauce pan, simmer whipping cream 6-8 minutes over medium-low heat to thicken slightly, stirring constantly. If using dried basil, add basil at this time.
Drain pasta. Transfer to large bowl. Add vegetables, heated cream, and basil (if using fresh). Mix lightly. Add half of the Parmesan cheese. Mix. Spoon onto serving plates. Sprinkle with additional black pepper and remaining cheese.
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