Pasta Primavera

Bring medium pot of salted water to a boil and blanch broccoli for 1 minute.

Remove from water and place in ice water to stop cooking; strain and set aside.

Repeat procedure with cauliflower and carrots.

Carrots should be cooked last and cook for 2 minutes.

Heat 6 tablespoons of oil in large skillet; add small amount of garlic, red and green pepper, zucchini and squash and cook until slightly brown.

Remove from skillet and set aside.

Add remainder of garlic and oil, broccoli, cauliflower and carrots and cook approximately 2 to 3 minutes.

Return zucchini mixture to skillet and basil.

Stir until mixed.

Slowly add cream and cook until cream begins to boil.

Remove from heat; place pasta in bowl and mix in vegetables and 3/4 of cheese.

Use remaining cheese to garnish servings.