Penne Primavera

From All-Time Family Favorite Recipes

Ingredients:
3/4 lb penne
1/4 lb baby carrots cut length wise
1 small bunch of asparagus, trimmed & cut to 1 inch lengths
2 T olive oil
1/2 medium onion, chopped
1/4 lb mushrooms, cleaned, stemmed & sliced (I prefer portabellas)
1/2 t salt
1/2 t black pepper
1 sweet red pepper, cut into SMALL strips
1/2 c frozen peas
1 container (8 oz) reduced fat sour cream
2 T grated Parmesan or Romano cheese

Directions:
1. Cook penne in large pot of lightly salted boiling water until al dente. Add carrots during last 5 mins of cooking. Add asparagus during last 2 mins of cooking.
2. Meanwhile, heat oil in deep, large skillet over high heat. Add onion, cook until just softened (1-2 mins). Add mushrooms, salt & pepper, cook about 3 mins. Add sweet red pepper; cook 2 mins. Add peas cook another 2 mins or until everything is tender.
3. Drain pasta, carrots, asparagus, reserving 1/2 cup of cooking water. Toss pasta, carrots, asparagus, and reserved cooking water with sauteed veggies, sour cream and cheese in large serving bowl. Serve immediately.

**Note: feel free to substitute whatever veggies that are fresh in your local market market**