1 pound gf spaghetti noodles 1/4 cup butter 2 garlic cloves, minced 1 carrot, cut julienned 4 asparagus spears, cut in half lengthwise and then into 2" pieces 1 zucchini, cut julienned 1 red bell pepper, seeded and julienned 1 cup whipping cream 1/2 cup parmesan cheese, grated 1/4 cup fresh basil, thinly sliced 1/2 teaspoon salt 1/4 teaspoon black pepper
Cook pasta according to package instructions; drain.
In a large non-stck skillet melt butter over medium-high heat. Add garlic and saute about 1 minute. Add vegetables and saute over high heat for about 2 minutes. Reduce heat to medium and add cream, parmesan, basil salt and pepper. Add pasta to skillet and toss to blend. Garnish with additional parmesan cheese.