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1
For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
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2
Add the carrots and cook, about 1 minute.
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3
Then add the broccoli and cook, about 1 additional minute.
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4
Add the red peppers and cook, about 1 minute.
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5
Remove the vegetables from the skillet and set aside.
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6
To the skillet, add the butter and the remaining 1 tablespoon oil and allow it to heat up.
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7
Add the mushrooms, zucchini and squash and cook until the vegetables are starting to soften, 2 to 3 minutes.
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8
Remove the vegetables from the skillet, add to the other vegetables and set aside.
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9
For the sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.
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10
Next, pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits.
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11
Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half.
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12
Stir in the cream and Parmesan and allow the cheese to melt.
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13
Add salt and black pepper to taste.
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14
Add all the vegetables to the sauce along with the peas and basil.
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15
Stir to combine.
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16
If the sauce needs a little more liquid, splash a small amount of broth as needed.
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17
Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta.
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18
Toss to combine.
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19
Sprinkle with extra basil and serve with extra Parmesan.
