Pasta Primavera

Pasta Primavera   This recipe came from my sister, Janelle.  She got it from a book called
                              Creative Cooking Pasta

1 lb. thin pasta (Vermicelli)

2 Tbsp oil

1/2 C. mushrooms

1/2 tsp crushed red pepper flakes

1 bunch broccoli

1 1/2 cup frozen peas thawed

1 cup fresh grated Parmesan cheese

2 whole garlic cloves

2 Tbsp butter

1 red bell pepper

1 yellow squash

6 asparagus

1 1/2 cups heavy cream

1 tsp basil

Chop vegetables into bite size pieces.  Heat butter and oil.  Sauté mushrooms, bell pepper and pepper flakes.  Boil pasta and garlic for 3 minutes.  Remove garlic, Add squash, broccoli, and asparagus.  Boil for 3 more minutes.  Drain Pasta.  Add peas, mushrooms, bell pepper, cream, cheese, and basil.  Salt and pepper to taste.