1/2 lb. fresh snow peas, sugar snaps, or other edible pod peas, one type or assorted
1/2 lb. baby summer squash or zucchini, with blossoms if possible, or sm. squash, sliced
1/2 lb. tender fresh asparagus, cut into 2-inch pieces
1 1/2 c. shelled fresh or frozen tiny peas
6 oz. spinach tagliarini or other thin pasta
1/4 c. extra virgin olive oil
1 lg. red or gold sweet pepper, cut into julienne
1 tbsp. minced or pressed garlic
1/2 c. homemade chicken stock or regular-strength canned broth
1 1/2 c. chopped yellow tomatoes or halved yellow pear tomatoes
1/4 c. minced fresh chives
1 1/2 c. fresh basil, cut into chiffonade or chopped
1/2 c. freshly grated Parmesan cheese
Fresh basil sprigs (garnish)

Separately steam or blanch pea pods, squash, asparagus, and peas until crisp-tender. Drain and reserve. Cook pastas separately in 2 quarts boiling water until al dente. Drain and keep warm.

Meanwhile, heat oil in heavy saucepan over medium heat. Add pepper and cook until limp, about 10 minutes. Reduce heat to low, add garlic, and cook about 3 minutes. Add stock or broth, tomatoes, chives, and basil chiffonade; increase heat to medium and cook until tomatoes give off juice.

Add reserved vegetables and cook until hot. Toss with pasta. Sprinkle with Parmesan cheese and garnish with fresh basil sprigs. Pass additional cheese at table. Serves 4 to 6.