2 sm. cans chicken broth
1 c. sliced carrots
1 c. broccoli flowerets
6 oz. frozen pea pods (handful)
3/4 c. sliced onions or 1 bunch of green
1 c. sliced mushrooms
1 tsp. minced garlic (1-2 cloves)
3 tbsp. heavy cream (whipping cream)
1/4 c. olive oil
8 oz. thin spaghetti
1/2 c. Parmesan cheese

Cook spaghetti according to package directions in chicken broth just until tender. Steam vegetables until crisp. In saucepan, heat 1/4 cup olive oil over medium-high heat. Add onions, saute 7 minutes. Stir in mushrooms, cook 2 minutes. Add garlic and cook 30 seconds more. Stir in cream and vegetables and heat through. Add pasta and toss. Sprinkle with cheese and pepper; toss. (Scallops and/or Louis Kemp imitation crab or lobster can also be added when the garlic is added.)