DOM'S PRIMAVERA
My wife, Carol, can and does live on this dish.

5     garlic cloves, minced
4     tablespoons olive oil
2     tablespoons butter
1/2   pound asparagus, cut
      in bite-sized pieces
2     zucchini, thinly sliced
2     carrots, thinly sliced
1/2   cup peas
1     cup broccoli florets
1     cup cauliflower florets
1     onion, sliced in crescents
6     leaves of fresh basil, chopped
1     cup chicken broth
8-1O mushrooms, sliced
1     pound rigatoni
      grated cheese


In a large skillet, sauté garlic in oil. Add vegetables and basil and
sauté until almost tender. Add chicken broth and mushrooms. Bring
to a boil, quickly reduce heat, cover, and simmer for 5 minutes. Mix
well. Serve over pasta cooked al dente. Sprinkle with grated cheese.

      SERVES 6.


Variation #1: When adding chicken broth, first mix well with 1 can
of cream of mushroom SOUP (it works!).
Variation #2: Omit chicken broth. Instead, add 1 28-oz. can of
readycut or crushed tomatoes.
Variation 3: 1 cup of diced cooked chicken may be added when you add the chicken broth.