PASTA PRIMAVERA

16 ounces thin spaghetti

2 tbsp olive oil
2 large stalks broccoli
1 medium zucchini
2 medium carrots
1/4 cup butter
3 tbsp dried oregano
1/2 cup chopped onion
1 cup half-and-half
3/4 cup grated Parmesan cheese
2 cups cherry tomato halves

Cook spaghetti according to the package directions and drain. Add the olive oil and toss until well coated. Place in a large serving bowl.

While the pasta is cooking, cut broccoli into florets; set aside. Peel off tough stems and cut stalks into thin slices; set aside.

Julienne zucchini and carrots; set aside.

Heat butter in a large skillet over medium heat for 1 minute; add oregano and onion. Sauté for two minutes.
Add the veggies and sauté for 3 minutes or until crisp tender.

Stir the half-and-half and Parmesan cheese into the skillet; cook, stirring constantly, for 2 minutes. Remove from the heat. Add the pasta and toss to combine. Place in a bowl and arrange tomatoes on top.