Prep Time:45 Minutes
Yields: 4–6 Servings

Comment:
This blend of fresh vegetables and pasta is a great dish for any occasion.

Ingredients:
1 pound spaghetti, cooked
salt to taste
1 cup asparagus tips
1 cup small broccoli florets
1 cup small cauliflower florets
½ cup frozen peas
1 small zucchini, quartered lengthwise and cut into 1-inch strips
6 tbsps olive oil, divided
2 tbsps minced garlic, divided
1 cup button mushrooms, quartered
¼ cup minced red bell pepper
¼ cup minced orange bell pepper
1 cup heavy whipping cream
⅔ cup grated Parmesan cheese
2 tbsps butter
black pepper to taste
granulated garlic to taste
1 cup grape tomatoes, halved
2 tbsps thinly shredded basil
½ cup lightly toasted pine nuts

Method:
Cook pasta according to package directions and set aside. To blanch vegetables, bring 2 quarts of lightly salted water to a roiling boil. Add asparagus tips, broccoli florets, cauliflower florets, peas and zucchini then cook 2–3 minutes. Remove vegetables from water and set aside. In a 10-inch skillet, heat 5 tablespoons olive oil over medium-high heat. Add 1 tablespoon minced garlic and sauté 1–2 minutes or until golden. Add mushrooms and bell peppers then cook 2–3 minutes or until mushrooms are golden brown. Add asparagus tips, broccoli florets, cauliflower florets, peas and zucchini then cook 2–3 minutes or until heated thoroughly. Add cooked pasta, heavy whipping cream, Parmesan cheese and butter. Season to taste using salt, black pepper and granulated garlic. Toss to combine ingredients well. Transfer to a platter and keep warm. In a small saucepot, heat remaining oil over medium-high heat. Add remaining minced garlic, tomatoes and basil and bring to a simmer. Pour over pasta and garnish with toasted pine nuts.