8 oz. thin fresh asparagus
8 oz. baby portobello or medium white mushrooms
1 large bell pepper
2 tbsp. olive oil
3 garlic cloves, pressed
1/4 tsp. salt
1/4 tsp. coarsely ground pepper
2 tbsp. fresh basil leaves
8 oz. uncooked rigatoni
3/4 c. whipping cream
2 oz. fresh Parmesan cheese, grated (about 1/2 c.)

Preheat oven to 425°F. 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 peppers into 1-inch squares. Combine vegetables in bowl; add olive oil and mix lightly. Press garlic over vegetables. Add salt and black pepper; mix well. Pour into baking pan.

Bake 10 to 12 minutes.

Snip basil and rinse; set aside. Prepare pasta according to package directions in 4-quart casserole dish. In small saucepan, simmer whipping cream 6 to 8 minutes over medium heat to thicken slightly, stirring constantly.

Drain pasta in colander. Transfer to 4-quart bowl. Add vegetables, heated cream and basil. Mix.

Mix 1/2 of Parmesan into pasta mixture. Spoon onto serving plates. Sprinkle with additional black pepper and remaining cheese.

Serves 4.