| 2 cups | Gemelli or other pasta |
| 1 tbl. | Olive oil |
| 2 tbl. | Chopped fresh parsley |
| 2 tbl. | Freshly grated parmesan cheese |
| 1 | Head of green broccoli cutin to flowerets |
| 2 | Zucchini, sliced |
| 8 oz | Asparagus spears, trimmed |
| 4 1/2 oz. | Snow peas |
| 1 cup | Frozen peas |
| 2 tbl. | Butter |
| 3 tbl. | Vegetable stock |
| 5 tbl. | Heavy cream |
| | Large pinch of grated nutmeg |
1. Cook the pasta in a large pan of salted boiling water, adding the olive oil, for 8-10 minutes or until tender. Drain the pasta in a colander, return to the pan, cover and keep warm.
2. Steam the broccoli, zuccini, asparagus, and snow peas over a pan of boiling, salted water until just beginning to soften. Remove from the heat and plunge into cold water to prevent fruther cooking. Drain throughouly and set aside.
3. Cook the peas in boiling, salted water for 3 minutes, then drain. Refresh in codl water and drain again.
4. Put the butter and bvegetable stock in a pan over medium heat. Add all o fthe vegetables, except the asparagus spears, and toss carefully with a wooden spoon to heat through, taking care not to break them up. Stir in the cream, allow the sauce to heat through and season with salt and pepper, and nutmeg.
5. Transfer the pasta to a warm serving dish and stir in the chopped parsley. Spoon the sauce over, and sprinkle on the Parmesan. Arrange the asparagus spears in a pattern on the top. Serve hot.