Ingredients

• ½ bunch asparagus, cut into 1 inch size pieces 

• 1 small yellow squash, cut into half moon slices

• 1 small green zucchini, cut into half moon slices

• 1 cup green beans, cut into 1 inch size pieces

• 1 cup grape tomatoes, halved

• 4 tablespoons butter

• 1 teaspoon minced garlic

• Salt, to taste

• Black pepper, to taste

• Crushed red pepper flakes, to taste

• ¼ cup pine nuts

• 1 pound penne pasta

• ½ cup frozen peas

• ½ cup chicken broth

• ½ cup heavy cream

• Dried parsley, to taste

• Dried oregano, to taste

• ½ cup finely grated parmesan cheese

Steps

1. Chop all the vegetables into 1 inch size pieces

2. Add 4 tablespoons of butter to a large saute pan

3. Turn the stove on medium heat and stir the butter around the pan as it melts

4. Add 1 teaspoon of minced garlic to the melted butter and stir and saute for 30 seconds

5. Add all the pre-chopped vegetables to the pan, everything except the halved tomatoes

6. Stir the vegetables as they cook lightly over medium heat

7. Season the vegetables with some salt, black pepper, and crushed red pepper flakes to taste and stir to combine

8. On the side, spread a ¼ cup of pine nuts on a small baking sheet

9. Toast the nuts in the oven at 350 degrees Fahrenheit for 5 minutes, remove from the oven when they are fragrant and just golden brown

10. Add 1 pound of penne pasta to a large pot of boiling water

11. Stir the pasta as it cooks so it doesn’t stick, cooking until al dente according to the packaging directions

12. Add a half cup of frozen peas to the pasta with a minute of cook time left and stir the peas with the pasta

13. Reserve a few ladlefuls of the starchy pasta water before draining the pasta

14. Drain the cooked pasta and peas

15. Pour a ½ cup of chicken broth and a ½ cup of heavy cream in with the lightly sauteed vegetables

16. Stir the cream and broth together with the vegetables over medium low heat

17. Add the cooked and drained pasta and peas to the vegetables and cream

18. Season the pasta with some dried parsley and oregano to taste

19. Sprinkle in a half cup of finely grated parmesan cheese to the pasta

20. Stir to combine the pasta with the vegetables, cream, broth, seasonings, and cheese

21. Add the toasted pine nuts to the pasta followed by the halved tomatoes and stir again to incorporate 

22. Pour a splash of the reserved starchy pasta water over pasta and toss once more before serving

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