Pasta Primavera

One of the greatest culinary combinations known to man is heavy cream, Parmesan cheese and pasta. Exercise later! Ingredients: 2 tablespoons extra virgin olive oil 1 cup minced onion 1 tablespoon minced garlic 1 julienned medium bell pepper 1 cup sliced celery 1 cup sliced mushrooms 1 cup sliced zucchini 1/2 cup chopped fresh basil or 1/8 cup dried basil 2 tablespoons fresh oregano or 1 1/2 teaspoons dried oregano 1 tablespoon Tony Chachere's Creole Seasoning 1 teaspoon hot sauce 5 cups heavy whipping cream 1/2 cup grated Parmesan cheese 1 bunch asparagus, cooked 2 small heads of broccoli, cooked 1 pound spaghetti, cooked according to package directions Directions: 1. In a large saute pan, heat olive oil over a medium heat. Add onions and garlic and saute for 5 minutes being careful not to brown. 2. Add bell peppers, celery, mushrooms, zucchini and cook for 2-3 minutes. 3. Stir in basil, oregano, Tony Chachere's Creole Seasoning, hot sauce, heavy cream and Parmesan cheese. Bring to a boil, lower fire and cook until cream starts to reduce, thicken and form a sauce. Be careful not to reduce cream too much as it could curdle. 4. Stir in asparagus and broccoli to heat. 5. Serve primavera over spaghetti. Yields 6-8 servings. Recipe compliments of Chef Patrick Mould.