Pasta in a pleasant cream sauce with an assortment of snappy vegetables. You can use whatever vegetables you like, really.
Heat the olive oil in a large skillet. Cook the carrots and peppers until slightly soft. Remove the veg and set aside.
Add the butter and a little more oil to the skillet. When the butter is melted, add the mushrooms, zucchini, and asparagus. Cook until slightly soft. Remove veg and set aside.
Add garlic and onions to skillet. Cook until slightly soft.
Add chicken broth and wine, and cook, stirring, until it reduces to about half.
Add cream and parmesan and stir to blend. Add salt and pepper to taste.
Add all the vegetables back into the skillet. Add the raw peas.
Put the cooked pasta in a bowl, add the sauce and vegetables, and combine.