2 c. coarsely chopped broccoli or asparagus
2 c. zucchini, cut in fingers
6 oz. frozen or fresh snow peas
1 c. frozen or fresh peas
Boiling salted water
12 cherry tomatoes or lg. tomato chopped in coarse chunks
1/4 c. fresh chopped parsley
1 clove garlic, minced or 1/4 tsp. garlic powder
1 tbsp. olive oil or cooking oil
2 tbsp. olive oil or cooking oil
1 clove garlic, minced (or 1/4 tsp. garlic powder)
2 c. sliced fresh mushrooms
1 lb. spaghetti or linguini
4 qt. boiling water
1 tbsp. cooking oil, optional
1 tbsp. salt
1 c. whipping cream
1/2 c. grated Parmesan cheese
1/8 tsp. salt
1/8 tsp. pepper
2 tsp. dried basil
Grated Parmesan cheese (fresh is best)

Cook broccoli, zucchini, snow peas and peas in boiling salted water for 3 minutes until tender-crisp. Drain.

In another pan saute tomatoes, parsley and first garlic clove in first amount of olive oil for about 5 minutes

In large frying pan or wok, heat second amount of olive oil. Saute second garlic clove and mushrooms until soft. Add broccoli, zucchini, snow peas, peas and tomato mixture. Heat through. Stir often.

Cook spaghetti in boiling water, cooking oil and first amount of salt in uncovered Dutch oven until tender but firm, about 11-13 minutes. Drain.

Combine pasta with mushroom-vegetable mixture. Add cream, first amount of Parmesan cheese, second amount of salt, pepper and basil. Toss together. Add tomato mixture. Toss lightly. Put into serving bowl. Sprinkle with Parmesan cheese. Serves 4.