Summer Bounty Pasta

• 2 T butter
• 2 T olive oil
• 3 c sliced mushrooms (8 oz.)
• ¾ c green onions, chopped
• 2 garlic cloves minced
• 1 t salt
• 1 t black pepper
• 2 c cherry tomatoes (or large diced)
• 1 T flour
• ¾ - 1 c white wine
• 2-3 large zucchini, sliced to make noodles
• 20 fresh basil leaves
• ¼ c fresh cream
• 4 T grated Parmesan cheese
• 2 hot Italian sausages, diced
• 1-2 c chopped asparagus

Heat butter and oil and cook sausage,mushrooms, onion, garlic, salt and pepper.

Add tomatoes and cook till wilted.

Add flour and cook 1 minute.

Add wine and bring to a simmer.

Stir in asparagus, zucchini noodles and half the basil and cook till tender.

Stir in cream, Parmesan, and simmer gently for a minute.

Serve in bowls and garnish with basil.

While the zucchini is the "pasta" this would still be good served over rice or pasta.