Pasta Primavera - cooking recipe

Ingredients

1 lb. spaghetti or linguini
2 Tbsp. butter or margarine
3 c. cut up fresh vegetables (broccoli, peas, zucchini, cauliflower, carrots, green beans, mushrooms, etc.)
1/4 c. water
1 c. half and half
2 tsp. cornstarch
1 chicken bouillon cube, crushed
dash of pepper
grated Parmesan cheese

Preparation

Cook vegies in 1/4 cup water quickly (bring to boil, reduce heat, cover and cook 3 to 4 minutes or until vegies are just barely tender).
Do not drain.
Combine cornstarch, cream, pepper and bouillon cube.
Add to vegies.
Cook and stir over medium heat until thickened and bubbly, then cook 2 minutes more.