Summer Vegetable Pasta

1. Cook pasta according to package directions in very salty water.

2. While pasta cooks, prepare the sauce. In a large pot or high-walled saucepan (large enough to fit the cooked pasta and everything else) heat olive oil over medium-high heat.

3. Add minced garlic and sliced onions to olive oil and cook until onions have softened.

4. Add sliced mushrooms to the pan and stir to coat with oil. Cook for about five minutes, until mushrooms have reduced and started to caramelize.

5. Add salt, pepper, broccoli and peas into the saucepan. Cook until veggies have turned bright green, about two minutes.

6. Add half-and-half (or cream, or milk—whatever you’ve got on hand) to saucepan and bring to a low simmer.

7. Add one tablespoon of butter to the sauce at a time, stirring well and melting each pat of butter between each addition.

8. When you’ve added all the butter into the sauce and the pasta is cooked, add the pasta into the sauce and toss to coat. This isn’t a heavy sauce. It’s just enough to coat the pasta. If you want it to be heartier/saucier, increase the amounts of half-and-half and butter you use.

9. Garnish with Parmesan cheese and serve immediately.