1 stick unsalted butter
1 med. onion, minced
2 lg. cloves garlic, minced
1/2 lb. thin asparagus, tough ends trimmed, cut diagonally into 1/4" slices, tips left intact
1/2 lb. mushrooms, thinly sliced
6 oz. broccoli, broken into sm. florets
1 med. zucchini, cut into 1/4" rounds
1 sm. carrot, halved lengthwise, cut diagonally into 1/8" slices
1 c. whipping cream
1/2 c. chicken stock
2 tbsp. chopped fresh basil or 2 tsp. dried
1 c. frozen tiny peas, thawed
5 green onions, chopped
Salt & pepper
1 lb. fettuccine or linguine, cooked al dente, thoroughly drained
1 c. freshly grated Parmesan cheese

Heat wok or large, deep skillet over medium high heat. Add butter, onion and garlic and saute until onion is softened, about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini and carrot and stir fry 2 minutes. Remove several pieces of asparagus tips, mushrooms and zucchini and reserve for garnish.

Increase heat to high. Add cream stock and basil and allow mixture to boil until liquid is slightly reduced, about 3 minutes. Stir in peas and green onion and cook 1 minute more. Season to taste with salt and pepper.

Add pasta and cheese, tossing until thoroughly combined and pasta is heated through. Turn onto large serving platter and garnish with reserved vegetables.

Vegetables may be chopped several hours in advance, wrapped and kept in refrigerator.