Recipe Courtesy of Cathy Speronis2 Tbsp. olive oil1 medium shallot, diced (about 2 Tbsp.)1 clove garlic, minced5 oz. Crimini mushrooms, sliced2 large carrots, peeled and cut into 1/2â€ batons1/2 bunch asparagus, washed, trimmed, cut into 2â€ pieces1 summer squash, cut into 1/2″ batons1 cup grape tomatoes, halved1 lb. penne pasta1/2 cup heavy cream, heated until warm1/2 cup grated fresh parmesanKosher saltFresh ground black pepperPrepare pot for pasta by bringing a large stockpot of salted water to a boil.Meanwhile, heat olive oil in a 12â€ sautÃ© pan over medium heat. SautÃ© shallots until translucent, about 2 minutes. Add garlic and sautÃ© until fragrant and lightly browned. Add mushrooms and cook until they become caramelized. Turn off heat and set aside.Add pasta to boiling, salted water and stir well. Add the carrots, asparagus and squash. Cook vegetables until crisp tender, 6 minutes. Remove vegetables with a slotted spoon placing in a colander to drain. Continue cooking pasta until al dente.Place sautÃ© pan back over medium heat and add vegetables along with tomatoes tossing and cooking until they are heated through.Reserve 1 cup pasta water and drain cooked pasta. Add pasta to vegetables in sautÃ© pan. Pour in the warmed cream and toss. Add parmesan, salt and pepper to taste toss. If needed add a bit of the pasta water to thin out sauce and serve immediately.