8 oz. lg. bow ties or other pasta of your choice
1 recipe of steamed fresh vegetables
1/2 c. heavy cream
1/2 c. chicken broth
1/4 c. grated Parmesan cheese, plus additional at table
Salt and pepper to taste

Cook the pasta according to the package directions. Drain. Return to the pot. While pasta cooks, prepare steamed vegetables. Add to pasta. In a deep skillet simmer the cream, broth and cheese until slightly thickened. Pour over the pasta and vegetables. Season with salt and pepper. Toss over low heat until pasta is heated through and coated in sauce. Serve with additional cheese. 4 to 6 servings.

STEAMED VEGETABLES
2 med. carrots, peeled and cut into 2 x 1/4 inch match sticks
2 c. of broccoli florets
1 med. yellow squash and 1 med. zucchini, cut into 2 x 2 1/2 inch chunks
3 tbsp. butter
2 to 3 tbsp. chopped fresh basil, dill or parsley
2 to 3 tbsp. chopped onions
Salt and pepper to taste

In a deep covered skillet, heat 1 inch of slightly salted water to a boil. Add the vegetables except the squash. Return to a boil. Cover and steam 1 minute and add the squash. Steam 3 minutes longer until vegetables are crisp- tender. Drain.

Melt butter in the same skillet. Return the vegetables and toss with the basil, dill or parsley; and the onions. Salt and pepper to taste. Serve immediately.