Slice fennel thinly as you would an onion. Sauté with 2 Tbsp butter or olive oil, about 3-5 minutes or until slightly tender. Add garlic and sauté with the fennel until both are translucent and fragrant. Shell the shelling peas or rinse and trim ends from snow peas, then add to the pan.
Rinse broccoli and cut into bite- sized pieces, then add to the pan. Continue to sauté until vegetables are crisp tender and slightly browned in spots. Meanwhile, boil water for your favorite pasta. I would recommend a penne, fusilli or fettucine, but definitely a heavier noodle. Cook until tender, then toss in a large bowl with olive oil, grated parmesan, and parsley.
You may also prepare a light cream sauce:
Melt 2 Tbsp butter over low heat. Add and blend over low heat for 3-5 minutes: 1 1/2 to 2 Tbsp flour. Slowly stir in 1 cup milk.
Add salt and pepper to taste. Toss with pasta.