Vegetable Pasta Primavera

Source: Pampered Chef

oil for sauteing
1 bunch asparagus, trimmed & cut into 1 inch pieces
1 large red bell pepper, diced
1 medium zucchini, diced
1/2 stick butter, cut into pieces (option to use vegan butter)
6 cloves garlic, minced
4 cups vegetable broth
1.5 cups water
16 oz. Fettuccine, broken in half
1/2 cup fresh basil leaves, chopped
1/2 cup sliced onion
Optional: 1 cup sundried tomatoes
3/4 tsp salt
3/4 tsp pepper
1.5 tsp oregano

1. Heat oil in dutch oven (or large pot); saute asparagus until lightly browned; remove from pot
2. Add bell pepper, zuchinni, onion; saute until lightly browned; remove from pot
3. Melt butter & stir in garlic; saute 1 minute.  Add broth & water and bring to boil
4. Add noodles; cover & cook 12-14 minutes until noodles are tender, stirring often to prevent them sticking together.
5. Stir in cooked vegetables, basil, salt, pepper, & oregano. Toss until combined.