4 asparagus spears
1 or 2 zucchini, about 1/2 lb.
1/2 c. fresh peas
1 c. broccoli flowerettes
1/4 lb. sliced mushrooms (1 1/2 c.)
2 c. tomatoes in 1/2 inch cubes
1/2 lb. spaghetti
3 tbsp. chopped fresh basil leaves
1/4 c. chopped fresh parsley
1 c. mayonnaise
2 tsp. finely minced garlic
2 tbsp. white vinegar
Fresh ground pepper to taste
1/2 c. toasted pine nuts

Cut each asparagus spear on the bias into 1 inch lengths. Slice zucchini lengthwise in quarters. Cut each quarter crosswise into half-inch-thick pieces. There should be about 2 cups.

Use separate saucepans to cook asparagus, zucchini, peas and broccoli in enough water to cover. Bring to boil. Cook each vegetable until crisp-tender. Drain and set aside.

Prepare mushrooms and tomatoes and set aside. Break spaghetti strands in half and cook in boiling salted water until tender, about 7 minutes. Drain and run briefly under cold water.

Put spaghetti in bowl and add cooked vegetables, mushrooms, tomatoes, fresh basil and parsley. Blend mayonnaise, garlic and vinegar in small bowl. Add this to the spaghetti and vegetables. Add pepper. Toss to blend.

Sprinkle with pine nuts and serve at room temperature. Serves 8.