Source: Fabulous Food Associations

Shells with Spring Vegetables
Make this delicious pasta dish when spring's vegetables are at their best--or any other time of year!
Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 15 minutes


1 pound medium pasta shells, uncooked
2 red bell peppers
6 small plum tomatoes
4 tablespoons unsalted butter, divided
1 carrot, finely chopped
1 medium onion, finely chopped
8 medium to large shiitake mushrooms, stemmed and sliced 1/2-inch (or 12 oz. can button mushrooms, sliced 1/4-inch thick)
8 large stalks asparagus, cut on the diagonal into ½-inch pieces
3/4 cup canned low sodium chicken broth
1 cup loosely packed andthinly sliced basil
salt, to taste
fresh ground black pepper, to taste

Cut the red bell peppers in half, cut out the cores and scrape away the seeds. Cut into 1/4-inch strips.

Core the tomatoes and cut a small "x" in the end opposite the core. Blanch the tomatoes in a saucepan of boiling water just until the skins are loosened. This will take about 30 or 40 seconds. Drain the tomatoes immediately and place them in a bowl of cold water. When cool, drain the tomatoes and slip off the skins. Cut the tomatoes in half and scrape out the seeds. Cut the tomatoes in 1/2-inch cubes.

Prepare the pasta according to the package directions.

While pasta cooks, heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the carrot and onion and cook until softened, about 4 minutes. Add the tomatoes and cook, stirring occasionally, for 3 minutes. Add the asparagus, chicken broth, basil and red bell peppers. Stir well.

Add the remaining butter, increase the heat to high and cook, stirring constantly, until the sauce is boiling and the butter is completely melted.

Drain the pasta and transfer to a serving bowl. Pour the vegetable sauce over it and toss lightly. Season with salt and pepper and serve immediately.