3 cloves garlic, minced
1/3 c. pine nuts
3 tbsp. olive oil
1 1/2 c. broccoli flowerets
1 1/2 c. fresh snow peas
1 c. sliced zucchini
1 c. frozen peas
10 sliced mushrooms
6 fresh asparagus spears (cut into 1 inch pieces)
1/4 c. chopped fresh parsley
2 tbsp. dried whole basil
1/2 tsp. salt
1/4 tsp. pepper
12 cherry tomatoes, halved
12 oz. spaghetti
1/3 c. butter
1 c. heavy cream
1/4 c. grated Parmesan cheese

Saute garlic and pine nuts in oil in a large Dutch oven, stirring frequently 2-3 minutes or until pine nuts are lightly browned. Add next 10 ingredients; cook, stirring occasionally 5 minutes or until vegetables are crisp tender. Stir in tomatoes; chill vegetable mixture at least 1 hour.

Cook spaghetti according to package directions and drain. Rinse with cold water. Melt butter over low heat in a large saucepan; stir in heavy cream and cheese. Cook, stirring constantly, until cheese melts.

Add spaghetti and toss gently. Cover and chill spaghetti at least 1 hour. To serve, spoon vegetable mixture over spaghetti. May also serve hot.