2 c. prepared sliced vegetables
3 c. cooked pasta (linguine, eggs noodles)
2 tbsp. butter
1 pt. heavy cream
1/2 c. grated Parmesan cheese
2 lg. cloves finely chopped garlic
1 tbsp. finely chopped parsley, optional
Salt & pepper

Choice of vegetables include: peas, mushrooms, asparagus, carrots, zucchini, summer squash, sweet red pepper, broccoli or snow peas.

Slice all the vegetables (the more variety you have, the more interesting the dish) into small, bite-size pieces (make the carrots and broccoli bits smaller, as they are denser and will take longer to cook) and mix them together in a bowl.

In a large saute pan, gently melt the butter. When it is melted, increase heat to medium, add all vegetables and the garlic. Saute the vegetables until they just start to get soft. Add the cream. Salt and pepper to taste. Let the cream simmer with the vegetables for a minute or so. Add the pasta, stir it in with the vegetables, and cook it together for another minute. Add the Parmesan and parsley. stir it in well. The cream should now be a thick, cheesy coating on the pasta and vegetables. Serve immediately.