1 lb. spaghetti
2 tbsp. (1/4 stick) butter or oil
1 1/2 c. coarsely chopped broccoli
1 1/2 c. snow peas
1 c. sliced zucchini
1 c. baby peas
6 asparagus stalks, sliced
1 tbsp. olive oil
2 med. tomatoes, chopped
3 tsp. minced garlic
1/4 c. chopped parsley
Salt and pepper
1/4 c. olive oil
1/3 c. pine nuts
10 mushrooms, sliced
1 c. whipping cream
1/2 c. Parmesan cheese
1/3 c. (3/4 stick) butter
1/3 c. chopped fresh basil

Cook spaghetti with 2 tablespoons butter or oil in rapidly boiling water until barely tender.

Blanch broccoli, snow peas, zucchini, peas and asparagus in boiling water 3 to 4 minutes. rinse in cold water and set aside.

In medium skillet, heat 1 tablespoon olive oil. Add tomatoes, 1 teaspoon garlic, parsley, salt and pepper to taste. Saute 2 to 3 minutes. Set aside; keep warm.

Heat small amount of oil in large skillet and brown pine nuts. Add remaining oil and garlic, mushrooms, and blanched vegetables. Simmer few minutes. Add spaghetti, cream, Parmesan, butter and basil. Mix gently with fork. Top with sauteed tomatoes and serve immediately.