Recipe Courtesy of Cathy Speronis

2 Tbsp. olive oil
1 medium shallot, diced (about 2 Tbsp.)
1 clove garlic, minced
5 oz. Crimini mushrooms, sliced
2 large carrots, peeled and cut into 1/2” batons
1/2 bunch asparagus, washed, trimmed, cut into 2” pieces
1 summer squash, cut into 1/2" batons
1 cup grape tomatoes, halved
1 lb. penne pasta
1/2 cup heavy cream, heated until warm
1/2 cup grated fresh parmesan
Kosher salt
Fresh ground black pepper

Prepare pot for pasta by bringing a large stockpot of salted water to a boil.

Meanwhile, heat olive oil in a 12” sauté pan over medium heat. Sauté shallots until translucent, about 2 minutes. Add garlic and sauté until fragrant and lightly browned. Add mushrooms and cook until they become caramelized. Turn off heat and set aside.

Add pasta to boiling, salted water and stir well. Add the carrots, asparagus and squash. Cook vegetables until crisp tender, 6 minutes. Remove vegetables with a slotted spoon placing in a colander to drain. Continue cooking pasta until al dente.

Place sauté pan back over medium heat and add vegetables along with tomatoes tossing and cooking until they are heated through.

Reserve 1 cup pasta water and drain cooked pasta. Add pasta to vegetables in sauté pan. Pour in the warmed cream and toss. Add parmesan, salt and pepper to taste toss. If needed add a bit of the pasta water to thin out sauce and serve immediately.

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