Directions: 1. Seed the peppers, cut in half and slice into 5 mm thick strips. Blanch tomatoes in hot water, peel and chop.
2. Heat 1 tablespoon of butter in a large saucepan over medium heat. Add carrots and onion and cook until softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, for additional 3 minutes; add mushrooms, asparagus, basil, pepper strips and chicken broth, stir well. Add the remaining butter, increase heat and cook stirring constantly, until the sauce is boiling and the butter has completely melted.
3. Cook pasta according to instructions, drain and transfer to a serving bowl. Pour vegetable sauce over pasta and toss lig. Season with salt and pepper and serve immediately