1/4 c. butter
1 c. snow peas
1 sm. zucchini
2 sm. carrots
1 sm. summer squash
1/2 pt. heavy cream
Parmesan cheese
1 lb. cooked fettucini
Salt
Pepper

Julienne zucchini, summer squash and carrots. Trim ends from snow peas. Melt butter in large fry pan. Saute vegetables over low heat in butter for 5 minutes. Do not overcook. Add cream and simmer until slightly thickened. Toss with fettucini. Add freshly grated Parmesan, salt and pepper to taste.