Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------SAUTEED TOMATOES---------------------------
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

---------------------SAUTEED MUSHROOMS--------------------------
2 c Mushrooms, thinly sliced
1 tb Vegetable Oil
1/4 c Parsley, finely chopped
1/2 ts Dried Red Pepper Flakes

---------------------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

---------------------------PASTA--------------------------------
1 lb Spaghetti

------------------------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, 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.

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