1 c. sm. broccoli florets
1 sm. zucchini, sliced
1 sm. red pepper, cut in strips
1 c. Chinese snow peas
Grated Percorino Romano cheese
3/4 c. chopped fresh parsley
1/4 c. unsalted butter
3/4 c. half & half, warmed
Freshly ground pepper
1 lb. pasta, cooked al dente; drained

In a large skillet, saute broccoli, zucchini, red pepper and snow peas in butter until crisp and tender. Add parsley, cream and ground pepper. Cook briefly until slightly reduced. Serve over pasta. Sprinkle with cheese.