Bring a large pot of water to a boil. Cook pasta according to package instructions. 2 In a large skillet heat olive over medium-high heat. Add garlic and stir for 30 seconds. Add all veggies, season with a pinch of salt and pepper, and sauté for about 2 minutes over high heat. 3 Stir in broth and cream, bring to a boil, and cook for about two more minutes. 4 Drain pasta and add to skillet with sauce and veggies. Toss over high heat for one minute. 5 Turn the heat off, stir in butter and cheese. Top with fresh basil, if desired.

1 tablespoon extra-virgin olive oil

1 clove garlic, minced

¼ cup yellow onion, small dice

1/3 cup mushrooms, sliced

¼ cup red pepper, diced

1/3 cup asparagus, sliced on bias

¼ cup zucchini, half moons

1/3 cup broccoli florets

1/3 cup peas

2/3 cup low-sodium chicken broth

½ cup heavy whipping cream (or half & half)

1 tablespoon butter

½ cup Parmigiano-Reggiano cheese, freshly grated (or more, to taste)

Fresh basil leaves, chopped (for garnish, if desired)

1 box Barilla® Al Bronzo™ Penne Rigate pasta