Pasta Primavera

• 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

1. 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.
2. 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.
3. Drain the pasta in a colander and, immediately add it to the cooked pasta. toss well and serve. Garnish with Parmesan cheese.

unsalted butter, green beans, peas, heavy cream, salt, olive oil, dried fettuccine, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/pasta-primavera-1250010 (may not work)