Pasta Primavera

Saute ½ cups shredded carrots, ½ bell pepper, and 1 teaspoon chopped garlic in 2 tablespoons olive oil.  Add 1 zucchini, 1 squash, sliced and saute for 1 minute.  Add 1 cup cherry tomatoes.  Add 1 bunch broccoli and 1 bunch asparagus, blanched.  Add the juice of 1 lemon, ½ cup heavy cream (optional), and 2 tablespoons butter (may use olive oil instead).  Finish with 1 cup grated Parmigiano Reggiano and 1 cup chopped basil.  Toss with 1 pound of capellini and mangia, mangia!