Linguine with Spring Vegetables and Cream

Sunday J came up with a creative new dish with some ingredients we had around the house.  Although the title involves cream, it is a very, very light cream sauce, barely a coating.  We had it for a main course but it could also be served as a side dish to a larger meal.  The dish was really delicious and lovely for a leisurely lunch served with a glass of Roussette de Savoie called Altesse from Domaine Giachino.

LINGUINE WITH SPRING VEGETABLES AND CREAM

1/2 lb linguine
1 Tbsp butter

dash olive oil (so butter doesn't burn, less than a Tbsp)
6 stalks asparagus chopped
1/4 red bell pepper diced
3 leftover grilled baby portabella mushrooms, diced
pinch of crushed red pepper flakes

fresh ground black pepper
1 tsp rosemary garlic rub (rosemary, garlic powder, salt)
scant 1/4 cup half and half
1/4 cup white wine
handful of shredded parmesan cheese

In a large pot of boiling water cook the linguine until al dente

In a sautee pan, heat oil and butter.  Sautee over high heat the asparagus, mushrooms and peppers and season with black pepper, red pepper flakes and rosemary garlic rub.

Add the wine and cook until alcohol is gone (you can smell this) but some liquid remains.

Reduce the heat and add the half and half and parmesan cheese. Stir vigorously and remove immediately from the heat.

Add the pasta to the sautee pan and toss together.