4 oz. Mozzarella cheese
3 tbsp. butter
1 c. thinly sliced long thin carrots
1 sm. leek, trimmed and cut (only white)
Grated Parmesan cheese
1 c. sliced zucchini
1 c. sliced asparagus
1 c. heavy cream
1/4 c. sliced scallions
1 tbsp. lemon juice
1/2 tsp. salt
12 oz. rotelle (pasta)

Heat butter in skillet or saute pan. Add carrots and leek. Saute, stirring over low heat, 5 minutes. Add zucchini and asparagus. Saute, stirring 3 minutes. Add cream. Heat to boiling. Boil until slightly thickened, about 8 minutes. Stir in scallions, lemon juice, and salt. Meanwhile, cook rotelle in boiling water until firm, about 12 minutes. Drain. Add pasta and Mozzarella to sauce in saute pan. Toss. Sprinkle on Parmesan cheese.