CAPELLINI PRIMAVERA                    Servings:

7   oz.       capellini                2   c.    mixed vegetables
1/4 tsp.      garlic, pureed           1   T.    butter
1   oz.       olive oil                1   oz.   romano cheese
			  fennel seasoning salt

    In a non-stick pan over high heat, sear garlic, add olive oil.  Saute
vegetables in garlic and oil.  Heat pasta, and add to pan.  Add butter and
fennel seasoning to taste, toss to melt butter.  Place mix in warm bowl and
top with romano cheese.  Garnish with sprig of parsley.