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1. Melt butter and oil in a large nonstick skillet over medium heat. Add onions; cook until softened, 5 to 8 minutes. Stir in asparagus; cook until just tender, 5 minutes. Add carrot, yellow squash and snow peas; cook 3 minutes. Stir in salt and broth; bring to boil and cook until liquid has reduced by half, 3 to 5 minutes. Stir in cream and cook until sauce thickens slightly, about 5 minutes. Add radicchio; cook until radicchio wilts, 2 minutes.
2. Toss hot pasta and sauce in large bowl. Sprinkle with tomato. Serve with Parmesan, if desired. Makes 4 servings.