Creamy Pasta with Spring Vegetables

8 oz thin fresh asparagus spears
8 oz baby portobello or medium white button mushrooms
1 large red bell pepper
2 Tbsp olive oil
3 garlic cloves, pressed
1/4 tsp salt
1/4 tsp ground pepper
2 Tbsp fresh basil leaves, snipped
8 oz (or 3 cups) uncooked rigatoni pasta
3/4 cup whipping cream
1/2 cup Parmesan cheese, grated

Cut all the veggies into bite size pieces (discarding ends of asparagus). Combine all in a bowl and mix with olive oil and mix lightly. Add pressed garlic, salt and pepper and mix well. Pour veggie mixture into a shallow baking pan and bake for 10-12 minutes at 425.

Prepare Pasta according to package and in a separate saucepan simmer whipping cream 6-8 minutes over medium-low heat to thicken slightly, stirring constantly.

Drain pasta and combine with veggies, snipped basil and heated cream. Stir in the Parmesan Cheese.

Serves 4