Pasta Primavera - cooking recipe

Ingredients

2 c. shelled peas
1 1/2 c. broccoli flowerets
2 c. yellow zucchini
1 c. carrots, sliced diagonally
1 c. diced tomatoes
3 Tbsp. butter
1 1/2 c. cream
3/4 c. Parmesan cheese, freshly grated
1 lb. thin pasta
salt and pepper
sweet basil
fresh parsley

Preparation

Separately blanch first four vegetables until barely tender. Drain.
Saute tomatoes in 1 tablespoon of butter and set aside. Heat cream, cheese and remaining butter.
Keep warm.