Pasta
1 pound rotini or rotelle

1. Prepare according to the directions on the box being careful not to overcook
2. Rinse carefully
3. Set aside in large bowl or pot or serving dish

Vegetables
6 c. vegetables including several or all of the following:
zucchini, cut into quarters and sliced into 1" pieces
broccoli, trim off stem and cut into little flowers
asparagus, cut into pieces about 1 1/2" long
green beans, cut into pieces about 1 - 1/2" long
snow peas, trim off ends, remove string, cut into pieces 1 - 1/2" long
sugar snap peas

2 T. butter
2 T. olive oil
8 oz. button mushrooms, sliced
1 clove garlic, minced
3 tomatoes, diced
2 - 3 springs fresh basil, chopped
1/2 - 3/4 c. heavy cream
1/2 - 2/3 c. parmesan cheese
salt
freshly ground pepper
1/8 - 1/4 t. cayenne pepper
1/3 - 1/2 c. pine nuts, toasted

1. Prepare the green vegetables and steam for 5 minutes. Do not steam too long
2. Rinse with cold water to stop cooking
3. Mix vegetables with cooked pasta
4. Melt butter and oil together
5. Add garlic and sauté until golden
6. Add mushrooms and sauté until done, several minutes
7. Add tomatoes and sauté until cooked. Do not stir too often as this will break up the tomatoes
8. Gently stir in basil leaves
9. Add the mushroom tomato mixture to the pasta green vegetable mixture
10. Add heavy cream
11. Add parmesan cheese
12. Add cayenne pepper, salt and freshly grated black pepper. Stir well and adjust seasonings
13. Toss in pine nuts just before serving

Serves 8 or more depending upon what else is served

Note: Can be served hot or cold or at room temperature