Pasta Primavera

Ingredients:

• 1/3 cup pine nuts
• 1 1/2 cups fresh broccoli flowerets
• 1 1/2 cups fresh or frozen snow pea pods, trimmed
• 12 fresh or frozen asparagus spears, cut into 2-inch pieces
• 1/4 cup butter or margarine
• 2 garlic cloves, minced
• 1 cup whipping cream
• 1 1/2 cups parmesan cheese, freshly grated
• 1 cup green onions, sliced
• 1 cup zucchini, sliced
• 10 large fresh mushrooms, sliced
• 12 cherry tomatoes, cut in half
• 1/4 cup fresh italian parsley, chopped
• 1/3 cup fresh basil, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 7oz spaghetti, cooked
• parmesan cheese, freshly grated, for topping

Instructions:

Bake the pine nuts in a shallow pan at 350°, stirring occasionally for 5 minutes or until toasted, then set aside. Cook the broccoli, snow peas and asparagus in a dutch oven in boiling water to cover for 1 to 2 minutes or until crisp-tender. Drain and plunge into cold water to stop the cooking process, then drain again. Melt the butter in a dutch oven. Add the garlic and saute until tender. Add the whipping cream and cheese, whisking until the cheese melts. Add the broccoli mixture, green onions, zucchini, fresh mushrooms, tomatoes, parsley, basil, salt and pepper, stirring constantly. Add the pasta and stir until thoroughly heated. Sprinkle with the pine nuts and parmesan cheese. Serve.