1 1/2 c. broccoli florets
1 1/2 c. baby snow peas, if large, cut in half
6 med. asparagus stalks, peeled and cut in 1 1/2 inch pieces
1 c. fresh peas
1 c. zucchini, thinly sliced on the diagonal
1 lb. spaghetti
3 tbsp. olive oil
2 tsp. minced garlic
1/4 c. minced Italian parsley
10 lg. mushrooms, sliced
1/2 c. freshly grated Parmesan cheese
1 c. heavy cream
1/3 c. minced fresh basic leaves or 1 tbsp. dried
1/3 c. chicken broth or as needed
Freshly grated Parmesan cheese
12 cherry tomatoes, halves
Salt, fresh ground pepper
1/3 c. pine nuts
1/3 c. butter

To prepare vegetables, you can blanch broccoli, snow peas, asparagus, fresh peas, and zucchini separately. Set blanched and crisped vegetables aside. This can be done up to 4 hours ahead, covered and kept in refrigerator. Or, you can thaw out frozen vegetables. Or, you can use your microwave to defrost frozen vegetables.

Cook the pasta in plenty of rapidly boiling salted water until al dente. Drain and reserve.

Meanwhile, heat 1 tablespoon of the oil in a large frying pan. Add the tomatoes, 1 teaspoon of the garlic, salt, pepper and parsley and cook over medium heat, stirring constantly, for 3-4 minutes or just until the tomatoes are soft but still retain their shape. Remove from heat and set aside.

Heat the remaining oil in another large frying pan or flat saucepan large enough to hold all the vegetables. Add the pine nuts and cook until just golden brown. Add the remaining 1 teaspoon of garlic, the prepared vegetables, and the mushrooms and simmer over low heat for 3- 5 minutes or until heated through. Remove from heat and keep warm.

Melt the butter in a saucepan large enough to hold all the vegetables and pasta. Stir in the Parmesan cheese, cream and basil and cook over low heat, stirring constantly, until the cheese is melted. Add the pasta and toss to coat thoroughly with the sauce. If the sauce is too thick, thin with chicken broth, adding 2 tablespoons at a time. Add about 1/3 the vegetable to the pasta and toss again. Place on large platter and top with remaining vegetables. Top with cherry tomatoes. Serve immediately, with more freshly grated Parmesan.