-
1
Bring broth to simmer in heavy medium saucepan.
-
2
Rinse mushrooms briefly under cold water.
-
3
Add mushrooms and sun-dried tomatoes to broth; simmer until tender, about 4 minutes.
-
4
Using slotted spoon, transfer mushrooms and tomatoes to plate; cool.
-
5
Add carrot and sugar snap peas to broth and cook until crisp-tender, about 3 minutes.Using slotted spoon, transfer vegetables to another plate.
-
6
Boil broth remaining in saucepan until reduced to 1/4 cup, about 5 minutes.
-
7
Reserve broth.
-
8
Discard mushroom stems.
-
9
Slice mushroom caps and tomatoes.
-
10
Melt butter in heavy large skillet over medium-high heat.
-
11
Add onion; saute until tender and golden, about 8 minutes.
-
12
Add bell pepper and garlic; stir until bell pepper is tender, about 4 minutes.
-
13
Add carrot, sugar snap peas, mushrooms, sun-dried tomatoes, reserved broth and cream to skillet and bring to boil.
-
14
Season with salt and pepper.
-
15
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 4 minutes.
-
16
Drain.
-
17
Place pasta in large bowl.
-
18
Pour vegetables and sauce over pasta.
-
19
Sprinkle with 1 cup Parmesan; toss to coat.
-
20
Garnish with green onions.
-
21
Serve, passing additional Parmesan separately.
