1 pkg. (1 lb.) spaghetti
Vegetables
1 tbsp. butter
2 tbsp. salad oil
1 clove garlic, split
1 zucchini, sliced 1/4 inch thick
1/2 lb. broccoli, cut into 1 1/2 inch flowers
1/2 red pepper, cut into 1/4 inch strips
1/2 lb. whole fresh snow pea pods, ends trimmed

SAUCE:

1/2 c. butter
1 c. half and half
1 c. grated Parmesan cheese
1/4 tsp. salt
Dash pepper
2 tomatoes, peeled and chopped

1. Start cooking spaghetti as package label directs.

2. Prepare vegetables. In 1 tablespoon hot butter and the oil in a large skillet, toss garlic, zucchini, broccoli and red pepper; stir-fry 5 minutes or until vegetables are just crisp. Add pea pods; cook 1 minute. Cook vegetables, covered, 1 to 2 minutes. Do not over cook; discard garlic.

3. Make sauce. In medium saucepan, heat butter and half and half, to melt butter. Remove from heat. Add 3/4 cup cheese, the salt and pepper; mix well.

4. Drain spaghetti; toss with sauce; turn out on heated serving platter. Place vegetables on top. Arrange tomato around edge. Sprinkle with remaining 1/4 cup Parmesan cheese. Toss at the table just before serving. Makes 6 servings.