Pasta Primavera

• 8 ounces vermicelli, cooked and drained
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 cup fresh green beans
• 1 cup broccoli floret
• 34 cup zucchini, sliced (1/4-inch thick and halved)
• 1 small red bell pepper, cut into 1 1/2-inch strips
• 4 tablespoons green onions, sliced
• 1 (4 1/2 ounce) jar whole mushrooms
• 1 medium tomatoes, wedged
• 12 cup half-and-half
• 14 cup butter
• 12 teaspoon salt
• 12 teaspoon italian seasoning
• 14 teaspoon pepper
• 14 cup romano cheese, freshly grated

1. Saute garlic in olive oil 1 minute; add green beans, broccoli, zucchini, pepper and onion; cook 5 minutes.
2. Add mushrooms and tomatoes and cook an additional 5 minutes.
3. In small saucepan, mix butter, half and half and spices until butter melts.
4. Remove from heat; mix in half of cheese, stirring well.
5. Toss sauce with vegetables, pasta and remaining cheese.
6. Note: Following the recipe, your veggies will still be crisp, if you like them more tender, you might want to par-cook the broccoli and green beans first.

vermicelli, garlic, olive oil, fresh green beans, broccoli floret, zucchini, red bell pepper, green onions, mushrooms, tomatoes, butter, salt, italian seasoning, pepper, romano cheese

Taken from www.food.com/recipe/pasta-primavera-211440 (may not work)