1/3 c. zucchini, sliced 1/4" thick
1/2 c. broccoli florets
1/2 c. snow peas
3 stalks asparagus, sliced 1/2" thick
1/2 lb. fettuccine
1 tbsp. olive oil
1 clove garlic, minced
6 cherry tomatoes, halved
Salt & pepper, to taste
2 tbsp. parsley, minced
2 tbsp. butter
1/3 c. Parmesan cheese, grated
3 tbsp. heavy cream
3 tbsp. chicken broth
2 tbsp. fresh basil, chopped (optional)

Bring 2 large pots of water to a boil. Add zucchini, broccoli, snow peas and asparagus to 1 pot. Boil for 1-2 minutes, or until vegetables are crisp-tender. Drain and set aside. In other pot, boil fettuccine until al dente. Drain.

Pour olive oil into a skillet. Heat garlic and saute tomatoes with salt, pepper and parsley. Remove from skillet and set aside. Melt butter in same skillet and add Parmesan, cream, chicken broth and basil. Stir to blend. Add pasta and 1/2 of vegetables to sauce and toss. Divide pasta among soup plates and top with cherry tomatoes and remaining vegetables. Serve with freshly ground black pepper and additional Parmesan.

Variation: Try tossing vegetables and fettuccine with a vinaigrette dressing and some Parmesan for a room temperature pasta dish.

Serving Suggestions: Add a green salad made of tender spring lettuces. Serve chunks of wonderful Italian or peasant bread, and enjoy a light bodied Chardonnay. For dessert, try peach halves filled with spoonfuls of strawberry preserves and topped with crumbled amaretti cookies.