1/2 lb. thin spaghetti
1/4 c. pine nuts
2 tbsp. olive or salad oil
1 clove garlic, minced
5 med. mushrooms, sliced
1 sm. zucchini, sliced
1 (10 oz.) pkg. frozen chop broccoli, thawed
1 (6 oz.) pkg. show peas
3 tbsp. chopped fresh basil
3 tbsp. chopped fresh parsley
1/2 tsp. salt & pepper
1/4 c. Parmesan cheese
1/2 c. heavy cream
3 tbsp. butter

Cook pasta. Toast nuts in 325 degree oven 5 minutes or until golden brown. Heat oil in large skillet. Saute garlic until lightly golden. Add mushrooms, zucchini, broccoli, peas, basil, parsley, salt and pepper. Drain pasta. Add sauteed vegetables to pasta. Toss with cheese, cream and butter. Add nuts. Makes 4 servings.