|Angel hair pasta||12 Ounce|
|Garlic||3 Clove (15 gm), minced|
|Extra virgin olive oil||1 Teaspoon|
|Broccoli florets||1 Cup (16 tbs)|
|Asparagus stalks||4 , cut into 1 inch pieces|
|White wine/Defatted chicken stock||1⁄4 Cup (4 tbs)|
|Sweet red pepper||1 , cut into 1 inch pieces|
|Green pepper||1 , cut into 1 inch pieces|
|Mushrooms||5 , cut into 1 inch pieces|
|Sliced scallions||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Cup (16 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
Cook the pasta in a large pot of boiling water for 10 to 12 minutes, or until just tender; drain well.
While the pasta is cooking, in a large frying pan over medium heat, saute the garlic in the oil for 1 minute.
Add the broccoli and asparagus and toss.
Add the white wine or stock; cover and cook for 1 minute.
Add the red peppers, green peppers, mushrooms, scallions and parsley; cover and cook for 1 minute, or until the vegetables are tender-crisp.
Uncover and cook for 1 minute, or until the liquid is reduced.
Add the pasta and toss.