Sour Cream Primavera Sauce Recipe

• 12 ounce Ponne pasta
• 4 ounce Baby carrots, each cut lengthwise into 8 strips
• 1/2 lb Thin asparagus, trimmed and cut into 1-inch lengths
• 2 Tbsp. Extra virgin olive oil
• 1/2 med -size onion, minced
• 1/4 lb Mushrooms, cleaned, stemmed and sliced
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1 x Sweet red popper, cut into thin strips
• 1/2 c. Frzn peas
• 8 ounce Regular or possibly reduced-fat lowfat sour cream
• 2 Tbsp. Grated parmesan or possibly romano cheese

Directions