Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------SAUTEED TOMATOES---------------------------
4 ts Garlic, finely chopped Or
3 tb Olive Oil 1 ts Dried Basil
3 c Ripe Tomatoes, cubed Salt and Pepper
6 Fresh Basil Leaves, chopped

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

---------------------SAUTEED VEGETABLES--------------------------
1 1/2 c Zucchini, quartered and Bite-size pieces
Cut up 1/2 c Peas
1 1/2 c Asparagus, in 1" pieces 16 Pea Pods
1 1/2 c Green Beans, in 1" pieces 2 ts Garlic, finely chopped
1 c Broccoli Florets, in small 3 tb Olive Oil

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

------------------------CREAM SAUCE-----------------------------
2 tb Unsalted Butter 1/4 c Heavy Cream
1/4 c Chicken Broth 1/3 c Pine Nuts, toasted
1/2 c Dry White Wine 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.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

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