Penne Primavera

1 lb penne pasta
2 T each unsalted butter and olive oil
1 each medium zucchini and yellow summer squash
1/2 lb thin asparagus, ends trimmed, cut into 1/2-in pieces
1 large carrot, peeled, cut into 1/2-in dice
1/2 c fresh or frozen green peas
1/4 c minced onion
1 T minced garlic
2 large plum tomatoes, diced
1 T chopped italian parsley
1 1/4 t salt
1/2 t freshly ground black pepper
1/4 c slivered fresh basil leaves

In a large pot of lightly salted water, cook pasta until al dente. Meanwhile in a large deep skillet, melt butter in olive oil over medium-high heat. Add zucchini, yellow squash, asparagus, carrot, peas and onion; saute 5 minutes. Add garlic; saute 30-45 seconds.

By this time, pasta should be cooked. Drain pasta, return to pot. Add tomatoes, vegetables from skillet, the parsley, salt and pepper; cook 2 minute, tossing pasta and vegetables to combine. Remove from heat, add basil and toss.

To serve, transfer pasta to large bowl. Garnish with parmesan cheese and parsley sprigs.