1 cube butter
1 tsp. minced garlic (or 1/2 tsp. fresh)
1/2 onion cut julienne
1 tomato cut into 12 fine wedges
1 zucchini cut julienne
1 head broccoli florets
4-6 stalks fresh asparagus spears cut in long oriental julienne slices
1 bell pepper cut julienne
1/2 c. whipping cream
1/2 c. grated Parmesan cheese
Cook past, according to package directions. In large skillet, heat butter until bubbling; add garlic and brown slightly. Quickly add vegetables and sauté until tender-crisp. Add drained pasta and flip or stir until well blended. Add cream and top with cheese. Cover and simmer until cheese melts. Makes 4 to 6 servings.
Serving suggestions: Sprinkle pasta with fresh minced parsley and additional Parmesan cheese. Serve with freshly toasted garlic rolls.