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1
Bring a large pot of salted water to a boil for the pasta.
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2
Remove the peas from the freezer to thaw.
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3
Finely chop the onion.
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4
Core, seed, and cut the pepper into thin strips.
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5
Stem, rinse, and thinly slice the mushrooms (reserve the stems for soup).
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6
Peel and slice the carrots 1/4 inch thick.
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7
Snap off the tough ends of the asparagus stems (about 1 inch from the bottom) and cut the spears into 1/2-inch lengths.
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8
Cut the tomatoes into quarters, remove the seeds with a spoon, and dice.
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9
Rinse and mince the basil.
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10
Add the pasta to the boiling water, then begin the sauce.
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11
Heat the olive oil in a large pot or skillet over medium heat.
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12
Add the onion and bell pepper and saute for 1 minute to release their aroma.
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13
Cover the pan, reduce the heat, and simmer until tender, 5 minutes.
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14
Add the mushrooms and broth to the pot; cover and simmer for another 5 minutes.
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15
Add the carrots and asparagus to the pot; cover and simmer until the vegetables are just tender, about 5 minutes more.
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16
Add the peas and simmer 1 minute to heat them through.
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17
Season to taste with salt and pepper.
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18
Meanwhile drain the pasta the moment it is cooked but still firm to the bite.
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19
Return the drained pasta to the cooking pot and leave it, off heat, until the sauce is done.
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20
You can finish and serve the dish two ways: Serve a portion of pasta to each person, then ladle the sauteed vegetables and tomatoes on each portion.
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21
Sprinkle with basil, and serve.
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22
The advantage here is that leftovers of either pasta or vegetables can be put to better use when kept separate than when combined.
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23
Or, mix the vegetables, tomatoes, and basil into the pasta right in the pot and toss well off heat.
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24
Season to taste with salt and pepper and ladle into deep plates.
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25
Either way, serve grated Parmesan and/or ricotta on the side if you wish.
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26
Variations
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27
With cauliflower or broccoli: Omit the asparagus, tomatoes, and basil.
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28
Mince 1 clove garlic and separate 1 head cauliflower or 1 bunch broccoli into florets.
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29
Saute the garlic a few seconds before you add the mushrooms.
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30
Increase the chicken broth to 1 cup.
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31
Add the cauliflower or broccoli with the carrots.
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32
With com: Substitute 1 package (10 ounces) frozen corn kernels for the peas.
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33
Increase the mushrooms to 1 pound.
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34
Substitute fresh mint for the basil.
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35
Mince 1 clove garlic and saute it a few seconds before you add the mushrooms.
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36
Add the corn with the carrots.
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37
With squash and green beans: Omit the peas and asparagus.
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38
Substitute mint for the parsley.
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39
Cut 1/2 pound fresh green beans into 1-inch lengths.
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40
Finely dice 2 yellow squash.
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41
Add the green beans and squash with the carrots.
