8 oz. pkg. capellini or spaghetti
2 med. summer squash or zucchini, bias sliced into 1/2 inch pieces
2 c. broccoli buds
1/2 lb. asparagus, bias sliced into 1-inch pieces
2 med. carrots, bias sliced into 1/4 inch pieces
1 c. light cream (or 1/2 c. olive oil or 2 tbsp. melted butter)
1 tsp. dried crushed basil
1/8 tsp. pepper
Pinch of cumin
1/2 c. grated Parmesan cheese
1/2 c. chopped and peeled fresh tomatoes

Cook pasta in boiling water 5-8 minutes until al dente. Drain. Cook vegetables in a small amount of boiling salted water 5-8 minutes or until they are tender but still crisp. Drain and sprinkle with cumin.

In a saucepan, combine light cream or oil or butter, basil and pepper. Bring to a gently boil and cook 8-10 minutes or until slightly thickened, stirring occasionally.

Toss pasta, vegetables and sauce together with fresh tomatoes and Parmesan cheese. Makes 8 side-dish servings.