Pasta Primavera - cooking recipe

Ingredients

1 c. per serving of following vegetables: mushrooms, peas, carrots, cauliflower, broccoli, asparagus, tomatoes and squash
1/4 c. pasta (per serving)
2 oz. heavy cream (per serving)
2 to 3 cloves garlic, crushed
salt and pepper to taste
Parmesan cheese

Preparation

Blanche, cool and chop cauliflower, broccoli and asparagus. Chop and add tomatoes, squash, mushrooms, peas and carrots to cooled vegetables.
In a skillet, add 1 tablespoon butter per serving and chopped mixed veggies.
Stir and add crushed garlic. Salt and pepper to taste.
Add pasta and mix well.
Add heavy cream.
Stir.
Sprinkle 2 tablespoons Parmesan cheese per serving on top.
Stir.
Remove from skillet and place in serving dishes. Garnish with pine nuts and watercress.