One-Pot Fettuccine Primavera - College Inn

Ingredients

• 1 Tbsp. olive oil
• 4 cloves garlic, minced
• 3 1/2 cups College Inn® Garden Vegetable Broth or Stock
• 1/4 cup shredded Parmesan cheese
• 1/4 cup pine nuts or slivered almonds, toasted and cooled
• 1/4 cup chopped fresh basil
• Finely grated zest of 1 lemon
• 4 oz. cream cheese, cut into chunks
• 2 large carrots, shaved into long strips with vegetable peeler
• 1 1/2 cups cut asparagus, about 2-inches
• 1 small red bell pepper, sliced into thin strips
• Salt and freshly ground black pepper, to taste