3 tbsp. olive oil
2 tbsp. sweet butter
1 onion, chopped
3 carrots, julienne
1/2 lb. asparagus, julienne
1 head broccoli, cut in pieces
2 med. tomatoes, cut up
1 (13 oz.) can chicken broth
1 lb. frozen cavetelli or shells
3 tbsp. cornstarch
3 or 4 fresh basil leaves, chopped or 1/4 tsp. dry
1 tsp. oregano
Garlic powder
Salt and pepper
1/4 c. grated Italian cheese
1/4 c. white wine
1/4 c. heavy cream, if desired

1. Cook macaroni.

2. Saute onions in oil and butter until translucent and remove.

3. Saute vegetables few minutes, add tomatoes and spices. Cook few minutes more - remove.

4. Add broth to pot, reserving 1/4 cup. Add cornstarch to the 1/4 cup then stir into hot broth until thickened.

5. Place vegetables back in pot, toss in 1/4 cup cheese.

6. Add 1/4 cup heavy cream if desired. If sauce is too thick, add some water from pasta pot.

7. Add pasta to sauce and vegetables, toss lightly. Pass more grated cheese. Serve with garlic bread. Serves 6.