Pasta Primavera

Pasta Primavera

1 box (16 ounces) campanelle pasta
1 lemon
6 ounces broccoli crowns
4 Tbl butter
2 garlic cloves, minced
1/2 small onion, chopped
1 bag (8 ounces) sugar snap peas
8 ounces asparagus, cut diagonally into 2-inch pieces
1 cup carrot chips
2 cups heavy whipping cream
1 tsp salt
1/2 tsp crushed red pepper flakes
1 cup shredded Parmigiano-Reggiano cheese
1 cup loosely packed fresh Italian parsley leaves, coarsely chopped

Heat large covered sauce pot of salted water to boiling over high heat. Ass pasta and cook as label directs. Meanwhile, grate peel from lemon. Trim broccoli crowns into florets; cut stem crosswise into 1/4 inch thick slices. In 12-inch skillet, melt butter over medium heat. Add garlic and onion and cook 5 mins or until tender, stirring occasionally. Add sugar peas, asparagus, carrots and broccoli and cook 6 to 8 mins or until tender-crisp, stirring frequently. In colander, drain pasta. return pasta to sauce pot. Add cream, salt, crushed pepper, grated lemon peel and vegetable mixture; gently stir to combine. Remove sauce pot from heat. Set aside 1/4 cup cheese and 1/4 parsley; add remaining cheese and parsley to pasta and toss to combine. Transfer pasta to large warm serving bowl or platter, sprinkle with remaining cheese and parsley to serve.