Using up some freezer veggies for this dish. Baby bow tie pasta in Parmesan cream sauce. Cook and drain the pasta and steam the veggies so all are al dente. Melt two tablespoons of butter over medium heat, add 1/2 cup of heavy cream and simmer until a little thickened. Add 1/2 cup of shredded Parmesan. Salt and pepper the sauce to taste and stir in pasta and veggies.