NOT JUST PLAIN OLD PASTA

Here is a recipe for pasta that my family absolutely LOVES! Hope yours enjoys it too. You can use any veggies you want, but these are the ones I use.

PASTA PRIMAVERA

16 ounce package of pasta cooked (Linguine, fettucine or angel hair.)

2 med. carrot peeled and sliced diagonally 1/4 inch thick

2/3 cup fresh/frozen peas

2 small zucchinis peeled, cut in 4 lengthwise and slice 1/4 inch thick

1/2 red onion small dice

1 lb. mushrooms sliced

2 cloves garlic chopped

1/2 cup grated Parmesan cheese

2 cups heavy cream

salt and pepper to taste

Bring to a boil salted water in appropriate pan, cook pasta and drain.
Heat a 2 quart pan over med high heat with 2 tablespoons of canola oil. Saute the onion and mushrooms about 5 minutes (add a couple pinches of salt to help release the fluids in mushrooms so they cook faster) , add zuchinni and saute for 5 more minutes. Add carrots and garlic cook an additional 3 minutes, add peas and cream simmer until the cream reduces and thickens about 5 minutes or until cream is thick enough to coat the back of a spoon. Add salt and pepper to taste turn off heat and add parmesan. Toss in cooked pasta and serve.