Pasta Primavera - cooking recipe

Ingredients

1 1/2 c. julienned carrots
1 1/2 c. broccoli flowerets
1 c. snipped pea pods
1 c. red pepper or 1/2 c. red and 1/2 c. yellow pepper
8 c. cooked pasta (I use mini rotini)
1 c. shredded Parmesan cheese
coarse ground pepper
salt
1 c. sliced mushrooms
3 green onions, sliced
1/2 tsp. garlic paste
2 Tbsp. olive oil
2 Tbsp. butter or margarine

Preparation

Stir-fry vegetables in olive oil and garlic (or steam, if you prefer) in large frypan.
Stir in cooked pasta.
Add butter over low heat.
Add Parmesan and stir until melted.
Add salt and pepper to taste.
If you prefer, you may add half and half or evaporated milk to create a creamy sauce.
Feel free to change vegetables to suit your taste.