3 tbsp. veg. oil
2 cloves garlic, minced
5 shallots, chopped
1 tsp. dried basil
5 mushrooms, sliced
1 lb. fresh tomatoes, diced
1-1/2 c. snow peas
1-1/2 c. broccoli
1 tsp. salt
1 tsp. pepper
6 oz. spaghetti, cooked & drained

In large skillet, heat oil over medium heat. Add garlic, shallots, basil, mushrooms, and tomatoes; cook 5 minutes. Add blanched vegetables, salt and pepper; cook 10 minutes, stirring often until crisp and tender. Pour over pasta and sprinkle with Parmesan cheese.