1 zucchini & 1 summer squash, about 1/2 lb. each, cut into quarters lengthwise & then into 1/4" slices
1/2 lb. green beans, trimmed & cut into 2" pieces
1 1/4 lb. shrimp, peeled & deveined
10 oz. fresh or dried fettuccine
2 tbsp. olive oil
1 tbsp. finely minced garlic
1 1/2 c. tomatoes, peeled, seeded & cubed
1 c. heavy cream
2 tbsp. butter
2 tbsp. fresh basil, chopped
Salt & freshly ground pepper to taste

Add the beans to boiling salted water and simmer 7 minutes. Add the zucchini and squash and simmer 2 more minutes. Remove the vegetables and save the cooking water. Add enough water to make 8 cups. Bring to a boil and cook the pasta to desired doneness. Drain.

Heat the oil in a non stick skillet. Add the garlic and cook briefly just to soften. Add the shrimp and saute 2 minutes. Add the tomatoes and cook another minute or two. Add the cooked vegetables, cream, salt and pepper to taste, toss, stir and cook for another 1 or 2 minutes. Add the butter and basil, stir. Pour over pasta and serve. Sprinkle with Parmesan cheese if desired. 4 servings.