16 oz. vegetable rotini
4 tbsp. oil
5 carrots, sliced
Head of broccoli (cut into flowerets)
5 tbsp. butter
1/4 c. chopped fresh parsley
2 tbsp. sweet basil
1 c. heavy cream
1/2 c. grated Parmesan cheese

You'll need 2 pots, one for the pasta, one for the veggies. Cook the pasta in water with 1 tablespoon of oil. Meanwhile boil or steam vegetables. When the vegetables are done, drain them and set aside in a separate dish in the vegetable pan, heat the remaining 3 tablespoons of oil. Add the basil and parsley, saute them for about 2-3 minutes.

Remove from heat; add the veggies, coat them with oil, cover and set aside. Drain pasta, set aside in separate dish, in pasta pot over medium heat melt the butter, stir in the cheese and cream. When the cheese is melted, add the pasta; stir to coat. Add in the vegetable. Mix and serve while hot. Serves 6.