2/3 lb. thin spaghetti
3/4 c. diced asparagus
3/4 c. broccoli flowerets
3/4 c. seeded and cut zucchini strips
3/4 c. snow peas
1/2 c. sliced mushrooms
7 tbsp. butter, divided
2 tsp. garlic, finely chopped
1 1/2 c. peeled, seeded and chopped tomatoes
2 tbsp. parsley, chopped
1/4 c. fresh basil, chopped
Salt and pepper to taste
1 c. cream (optional)
1/2 c. fresh Parmesan cheese, grated

Blanch all vegetables except mushrooms in a pot of boiling water. (It is best to do each vegetable separately.) Drain and run under cold water. Heat 3 tablespoons butter in a small pot and saute garlic briefly. Add tomatoes, parsley, basil and salt and pepper. Simmer uncovered for 15 minutes. Cook spaghetti in boiling salted water al dente. Drain.

Heat remaining 4 tablespoons butter and saute all vegetables for 2-3 minutes. Add tomato mixture and spaghetti. Mix well. Add cheese and cream. Mix well and top with additional cheese, if desired.