1/2 c. butter
1 med. onion, minced
1 clove garlic, minced
1 lb. thin asparagus
1/2 lb. sliced mushrooms (cut in 1/4 slices)
6 oz. cauliflower (sm. florets)
6 oz. broccoli (sm. florets)
1 med. zucchini, cut in 1/4 rounds
1 lg. carrot, thin slices
2 c. Half and Half
1 1/2 c. chicken stock
2 tbsp. chopped basil
salt and pepper
1 c. grated Romano cheese
1 lb. fettucini, cooked, drained

Vegetables may be prepared in advance and refrigerated. Heat wok or deep skillet over medium heat. Add butter onion and garlic and saute until onions are softened, 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini, broccoli, carrots, stir fry 2 minutes. Increase heat to high. Add Half and Half, chicken stock and basil. Boil about 3 minutes until liquid is reduced. Season to taste with salt and pepper. Add pasta, toss with vegetable, add cheese. It is best to let pasta primavera sit in pot for about 30 minutes. Serve.