Spaghetti primavera

Yield: 6 Servings MMM

Ingredients:

4 ts Garlic finely chopped
3 tb Olive Oil
3 c Ripe Tomatoes cubed
6 Fresh Basil Leaves chopped Or
1 ts Dried Basil Salt and Pepper MMMMM---------------------SAUTEED MUSHROOMS--------------------------
2 c Mushrooms thinly sliced
1 tb Vegetable Oil
1/4 c Parsley finely chopped
1/2 ts Dried Red Pepper Flakes MMMMM---------------------SAUTEED VEGETABLES--------------------------
1 1/2 c Zucchini quartered and Cut up
1 1/2 c Asparagus in 1" pieces
1 1/2 c Green Beans in 1" pieces
1 c Broccoli Florets in small Bite-size pieces
1/2 c Peas
16 Pea Pods
2 ts Garlic finely chopped
3 tb Olive Oil MMMMM---------------------------PASTA--------------------------------
1 lb Spaghetti MMMMM------------------------CREAM SAUCE-----------------------------
2 tb Unsalted Butter
1/4 c Chicken Broth
1/2 c Dry White Wine
1/4 c Heavy Cream
1/3 c Pine Nuts toasted
2/3 c Parmesean Cheese

Instructions:

grated Sauteed Tomatoes: In a medium skillet saute 2 ts garlic in 3 tb olive oil. Add tomatoes basil and salt and pepper to taste. Cook over medium heat stirring occasionally 5 minutes. Sauteed Mushrooms: In another medium skillet saute mushrooms in 1 tb oil for 2 minutes. Stir in parsley and red pepper flakes. Mix well and set aside. Sauteed Vegetables: In a large pot of boiling water blanch zucchini asparagus green brans broccoli peas and pea pods in seperate batches until crisp-tender. Plunge vegetables into ice water. Drain. In same large pot saute 2 ts garlic in 3 tb olive oil. Add blanched vegetables. Cook tossing often over low heat until heated through. Pasta: While vegetables are cooking boil spaghetti in another large pot of boiling water until al dente. Drain and return spaghetti to pot. Cream Sauce: In a medium saucepan melt butter over medium-low heat. Whisk in chicken broth wine and cream until blended. Heat through. Assembly: Strain tomatoes reserving juice and pulp seperately. Set aside. Pour hot cream sauce over spaghetti in pot tossing to coat. Add half the sauteed vegetables and tomato juice. Toss over medium-low heat. Add rmeaining sauteed vegetables sauteed mushrooms and pine nuts. Toss until warmed through. Gradually sprinkle with Parmesean cheese tossing to mix. Serve spaghetti in heated bowls. Spoon tomatoes over each serving.