2 tbsp. butter
1 1/2 c. heavy cream
1/2 to 3/4 c. Parmesan cheese
1 lb. fettuccine or linguine or pasta of choice

Fresh Vegetables (about 2-3 cups) :
Carrots
Zucchini
Snow peas
Cherry tomatoes
Red, green or yellow peppers
Broccoli flowerettes

Select vegetables by likes, colors and availability. Carrots, zucchini and peppers should be cut into roughly 1 x 1/4 x 1/4 inch pieces; snow peas into 1/2 to x 1 inch pieces and broccoli into bite size pieces. Blanch or steam vegetables until they are tender, but are still a little crunchy. Tomatoes do not need to be cooked.

Heat cream and butter. Add the Parmesan cheese and mix.

Cook pasta, drain and place in a large saute pan. Add the sauce and 3/4 of the vegetables. Cook 1-2 minutes, tossing gently. Season with salt and pepper. Transfer to serving dish and add the remaining vegetables and cherry tomatoes. Serves 4-6.