Adventures in Cayenne

Wow, I'm writing this dinner recipe down before I forget all that I put into it.
Let's call it:
The Cayenne Co-Op Special

So since there are just so many ingredients, I'll just go into it w/out a proper list.

Start some meatballs in the oven, while those roast, in a frying pan melt 1T butter, and a little olive oil. Add 6-8 buttons of mushrooms, chopped in fat quarters, 5-6 cloves of garlic chopped fine. Stir down a until mushrooms turn color, add 1 zucchini, cut long. Stir down until turns color. Add fine ground pepper, course ground pepper, a little salt, some garlic salt, and about 1/8t. 90,000 BTU Cayenne (this is the hot! stuff from any natural grocer DO NOT SUBSTITUTE), add some thyme. Add frozen roasted corn (yeah Trader Ho's) and asparagus cut small. By this point you'll need some more liquid, so throw in enough white wine (I prefer $2 Charles Shaw ~edited from Schwab thanks guys.! - Sauvignon Blanc). Let all this cook at a high simmer. While that's simmering, start the pasta, what ever is preferred . Cut up 2 patty's of mozzarella, some white sharp cheddar cheese, and a mix of 3 Italian cheeses (you know the parmigiana, Romano...), melt all that down. To this add the zest from a sweet meyer lemon, and then all the juice. (this is the important step that added with the wine will cut the main part of the cayenne, and just be really yummy.)
Once the pasta is done, throw that into a big bowl, top off with the simmered veggies, and daub off the oil from the meatballs, and throw on top of all the yummyness.
Toss and enjoy with some of the left over white wine.