Pasta Primavera

• 8 oz rotini, cooked and drained
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 2 cups broccoli
• 1/2 cup shredded carrot
• 3-4 cloves garlic, minced
• 3/4 cup peas
• 1/2 cup chopped parsley
• 1/2 pint light whipping cream
• 2 Tbsp butter
• 1/2 cup shredded parmesan
• salt and pepper

Over medium heat, spray wok or pan with Pam. Saute broccoli 2 min, add other veggies and garlic, saute until tender. Remove from pan.

Melt butter in pan, whisk in cream and cheese until smooth. Add pasta to pan, stir until coated with sauce. Add veggies back in along with parsley, turn off heat, stir until combined. Salt and pepper to taste.