5 garlic cloves, minced
4 tbsp. olive oil
2 tbsp. butter
1/2 lb. asparagus, cut in bite-sized pieces
2 zucchini, thinly sliced
2 carrots, thinly sliced
1/2 c. peas
1 c. broccoli florets
1 c. cauliflower florets
1 onion, sliced in crescents
6 leaves fresh basil, chopped
1 c. chicken broth
8 to 10 mushrooms, sliced
1 lb. rigatoni
grated cheese

In a large skillet, saut garlic in oil. Add vegetables and basil and saut until almost tender. Add chicken broth and mushrooms. Bring to a boil, quickly reduce heat and cover. Simmer for 5 minutes. Mix well. Serve over pasta cooked al dente. Sprinkle with grated cheese.

Serves 6.

Variation No. 1: When adding chicken broth, first mix well with 1 can cream of mushroom soup (it works!).

Variation No. 2: Omit chicken broth. Instead add one 28 ounce can of ready-cut or crushed tomatoes.

Variation No. 3: One cup of diced, cooked chicken may be added when you add the chicken broth.