|
1 pound medium pasta shells, uncooked
|
2 red bell peppers
|
6 small plum tomatoes
|
4 tablespoons unsalted butter, divided
|
1 carrot, finely chopped
|
1 medium onion, finely chopped
|
8 medium to large shiitake mushrooms, stemmed and sliced 1/2-inch (or 12 oz. can button mushrooms, sliced 1/4-inch thick)
|
8 large stalks asparagus, cut on the diagonal into ½-inch pieces
|
3/4 cup canned low sodium chicken broth
|
1 cup loosely packed andthinly sliced basil
|
salt, to taste
|
fresh ground black pepper, to taste
|