2 very small zucchini sliced 1/4 inch thick
6 asparagus spears, cut into 1-inch lengths
1 c. sliced green beans, 1 inch long
1/2 c. fresh or frozen peas
1 bunch broccoli, cut into 1 inch florets
3/4 c. snow peas, cut on the bias into 1 inch pieces
2 tbsp. olive oil
2 tbsp. butter
2 cloves garlic, finely chopped
1 c. sliced fresh mushrooms
1/3 c. finely chopped fresh parsley
1/2 tsp. red pepper flakes
1 tsp. salt
Freshly ground black pepper
1 lb. thin pasta
3 tbsp. butter, softened
1/2 c. heavy cream, heated
1/2 c. chicken stock, heated
1 c. freshly grated Parmesan cheese
1/2 c. toasted pinenuts

TOMATO SAUCE:

1/3 c. olive oil
4 tbsp. butter
3 cloves garlic, chopped
1/4 c. chopped basil, fresh or 1 tsp. dried
3 c. canned Italian tomatoes put through food mill

Cook the zucchini, asparagus, beans, peas, broccoli and snow peas separately. Keep them AL DENTE. Dry each vegetable. Combine all green vegetables in a large bowl and set aside.

In a large skillet heat the olive oil and butter and saute the garlic until it just begins to turn color. Add the mushrooms and saute for 2 or 3 minutes. Add the parsley and red pepper flakes. Cook another minute. Add all the green vegetables and saute for another 5 minutes, stirring frequently, but gently.

In another large skillet heat the oil and butter for the tomato sauce. Cook the garlic until it just turns color. Add the basil and tomatoes and cook for 5 minutes. Set aside.

Cook the pasta until AL DENTE; drain and return to the pot in which it cooked. Add the butter and toss lightly. Add the cream and chicken stock. Toss pasta some more. Add half the vegetable mixture, then the cheese and toss again.

Transfer all the pasta to a large serving platter; add the remaining vegetables. Pour tomato sauce over all, but let some of the green vegetables show through. Dot with toasted pinenuts and serve immediately. Serves 6.

NOTE: If the pasta is too dry, add a little more chicken stock and cream, but the pasta should not be in a liquidy sauce.