Summer Veggie Pasta Primavera

In a large pot, melt butter over medium heat. Then add onion, garlic, zucchini, asparagus, red pepper, yellow pepper and carrots and saute until veggies start to soften, 5-7 minutes. Sprinkle with flour and cook 1 minute. Stir in chicken stock and let mixture turn into a thick sauce. Add in spices, seasonings and cream. Stir to incorporate and reduce heat to low to keep warm.

In another large pot, bring water to boil and salt water generously. Cook fresh pasta according to package instructions for al dente then drain it (reserving some of the pasta water in case you need it).

Immediately pour pasta into the pot of sauce, sprinkle with Parmesan cheese and toss. If need be, add in a little pasta water to get sauce to desired thickness. Serve immediately.