4 oz. butter
2 med. carrots, peeled and sliced
4 broccoli spears, blanched
1/2 head cauliflower, blanched
12 mushrooms, sliced
1 1/2 qts. heavy cream
1/2 c. each Parmesan and Romano cheese
1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped fresh parsley
1 lb. San Martino or comparable imported angel hair pasta (available at Italian import store)

In large heavy saucepan, saute the vegetables in the butter over moderate heat for 2-3 minutes. Add the heavy cream and cook over high heat until the cream reduces by a half. Stir occasionally with a rubber spatula or wooden spoon.

Add the cheeses and spices and remove from the heat. Add pasta which you have first cooked according to package instructions. Toss with the sauce until evenly coated and serve.