2 c. diced yellow squash or zucchini
2 c. shelled green peas
1 1/2 c. broccoli florets
2 c. diced carrots
1 c. cherry tomatoes, halved
3 tbsp. butter
1 1/2 c. heavy cream or half 'n' half
1/2 to 3/4 c. freshly grated Parmesan cheese
Salt & pepper to taste
1 lb. spaghetti, fettuccine or linguine

Blanch separately in boiling water first 4 vegetables (about 2 minutes). Drain. Saute tomatoes in 1 teaspoon butter, set aside. Heat cheese, cream and 2 teaspoons butter, keep warm. Cook pasta until just tender. Drain and place in large saute pan. Add cream and 3/4 of vegetables. Cook gently for 3 to 4 minutes to heat. Season with salt and pepper. Transfer to platter and garnish with remaining vegetables.