3 tbsp. vegetable oil
2 sm. cloves garlic, minced
5 shallots, chopped
1 tbsp. dried basil
5 lg. mushrooms, sliced
1 lb. fresh tomatoes, sliced
1 lb. zucchini, diced and blanched
1 1/2 c. snow peas, trimmed and blanched
1 1/2 c. sliced broccoli, blanched
1 tsp. salt
Fresh ground pepper to taste
6 oz. spaghetti, cooked and drained
1 tbsp. grated Parmesan cheese

In a large skillet heat oil over medium heat. Add garlic, shallots, basil, mushrooms, and tomatoes; cook 5 minutes. Add blanched vegetables. Salt and pepper. Cook about 10 minutes. Stirring often until crisp tender. Pour over pasta; sprinkle with Parmesan; toss.