8 oz. bow tie pasta
2 c. fresh vegetables, cut up
1/3 c. butter
1 c. whipping cream
1/4 tsp. salt
1/8 tsp. pepper
1 (3 oz.) pkg. shredded Parmesan cheese

Prepare pasta according to package directions, drain. In 10 inch skillet, cook vegetables in 2 tablespoons butter for 4 to 5 minutes. Melt remaining butter in 3 quart pan over low heat. Stir in cream, salt and pepper. Heat thoroughly. Add pasta, 1/2 cup Parmesan cheese and vegetables. Stir until thoroughly heated. Serve with remaining cheese. Makes 4 to 6 servings.