1 c. small broccoli florets
1 small zucchini, sliced
1 small sweet red pepper, cut in strips
1/2 c. Chinese snow peas
1/4 c. butter
1 c. half and half or cream, warmed
salt and pepper to taste
1 lb. spaghetti or other pasta, cooked and drained
Parmesan cheese

In large skillet sauté broccoli, zucchini, red pepper and snow peas in butter until crisp-tender. Add half and half, salt and pepper. Cook briefly until slightly reduced. Serve over pasta; sprinkle with Parmesan cheese.