3 cloves garlic, minced
1/3 c. pine nuts or sliced almonds
3 tbsp. olive oil
1 1/2 c. sliced broccoli flowerets
1 1/2 c. fresh or frozen snow pea pods
1 c. sliced zucchini
1 c. frozen green peas
10 lg. fresh mushrooms, sliced
6 fresh or frozen asparagus spears, cut into 1 inch pieces
1/4 c. chopped fresh parsley
2 tsp. dried whole basil
1/2 tsp. salt
1/4 tsp. pepper
12 cherry tomatoes, halved
1 (12 oz.) pkg. spaghetti
1/3 c. butter
1 c. whipping cream
1/2 c. grated Parmesan cheese

Saute garlic and pine nuts in hot oil in a large Dutch oven 2 to 3 minutes or until pine nuts are lightly browned, stirring frequently. Add broccoli and next 9 ingredients; cook, stirring occasionally, 5 minutes or until vegetables are crisp-tender. Stir in tomatoes. Chill vegetable mixture at least 1 hour.

Cook spaghetti according to package directions; drain. Rinse with cold water, and drain.

Melt butter in a large saucepan; stir in whipping cream and cheese. Cook, stirring constantly, until cheese melts. Add spaghetti, and toss gently. Cover and chill mixture at least 1 hour. To serve, spoon vegetable mixture over spaghetti. Yield: 6 to 8 servings.

NOTE: Pasta Primavera may be served hot. If so, do not rinse pasta and do not chill vegetable mixture.