Ingredients
3 tablespoons unsalted butter
1/2 cup asparagus tips, cut on the diagonal
1/2 cup small, tender green beans, trimmed
1/2 cup small shelled English peas
1/2 cup sliced yellow cookneck squash
3/4 cup heavy cream
Salt and freshly ground pepper
1 teaspoon olive oil
1 lb. dried fettuccine or spaghetti
Freshly grated Parmesan cheese for garnish
Preparation
In a large saute pan over medium heat, melt the butter. Add the asparagus, green beans, peas and squash and saute, stirring until tender crisp, about 5 minutes. Add the cream and season to taste with salt and pepper. Boil briskly, stirring for 1-2 minutes to reduce slightly. Remove from the heat and cover to keep warm.
Meanwhile, bring a large pot three-fourthsfull of lightly salted water to a boil. Add 1 teaspoon salt and the olive oil. Add the pasta and stir gently. Boil, stirring occasionally, until al dente, 6-10 minutes or according to package directions.
Drain the pasta in a colander and, immediately add it to the cooked pasta. toss well and serve. Garnish with Parmesan cheese.
