1/2 lb. butter
1 c. Parmesan cheese
1 qt. cream
1 1/2 tsp. basil
1 1/2 tsp. salt & pepper
1 head broccoli
3 zucchinis, thinly sliced
1/2 lb. mushrooms, sliced
1/4 lb. pine nuts
1/4 c. olive oil
2 lbs. pasta

Combine butter, cheese, cream, basil, salt and pepper in a heavy saucepan over low heat until butter and cheese melt. Cook about 20 minutes whisking frequently until the mixture thickens. Slice vegetables and blanch for 2 minutes. Place them into ice water and drain thoroughly. In large frying pan, saute mushrooms and pine nuts in olive oil and add to vegetables. Cook pasta, drain. Then toss pasta with sauce and vegetables. Provide Malox for the overeater.

Serves 8.