1 lb Linguini -- cook as
Directed
1/2 c  Heavy Cream -- or half and
Half
2 tb Butter Or Margarine
Salt And Pepper -- to taste
Zucchini
Cauliflower
Parmesan (Optional)
2 sm Zucchini Squash -- thinly
Sliced
1/2 lg Head Cauliflower-broken in
-flowerets
2 tb Chicken Broth -- or water
1/2 ts Salt
1/4 ts Pepper
1/4 c  Grated Parmesan Cheese -- or
To taste

Drain linguini well and return to cooking pan. Add cream and butter and
stir until melted and hot. Season with salt and pepper. If desired, add
zucchini-cauliflower parmesan to mix. An extra measure of cream and/or
Parmesan is delicious here.

Zucchini-Cauliflower Parmesan:

Place zucchini slices and cauliflower in a 2 quart casserole. Add chicken
broth, salt and pepper. Cover and e at high 8 minutes or until
desired tenderness, stirring once. Sprinkle with parmesan and toss to mix.
Add a little more cheese and/or cream if desired.