1 medium onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
2 medium zucchini squash, sliced
4 pieces broccoli
4 stalks asparagus
butter
6 mushrooms, sliced
3 tomatoes, quartered
1/2 c. freshly grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
10 oz. your favorite pasta (fusilli, angel hair or spaghetti), cooked and drained

In a skillet or wok, sauté onion, celery, pepper, zucchini, broccoli and asparagus in butter until tender-crisp. Do not overcook. Add mushrooms, tomatoes, cheese and spices. Stir until thoroughly heated. Do not overcook. Serve immediately on hot buttered pasta and sprinkle with additional Parmesan cheese, if desired.