Spaghetti With Vegetables And Pine Nuts

• 2 tsp. olive oil
• 1 c. fresh broccoli florets
• 1 c. fresh cauliflower florets
• 1 c. julienned carrots
• 1 c. julienned zucchini
• 1 Tbsp. + 1 tsp. minced garlic
• 1 c. sugar peas
• 1/4 c. water, mixed with 1 Tbsp. McKay's chicken seasoning
• 3 oz. pkg. sun-dried tomatoes (blanch according to directions)
• 8 oz. angel hair spaghetti
• 2 Tbsp. pine nuts, toasted
• 2 Tbsp. chopped fresh parsley

1. Coat a large, nonstick skillet with vegetable cooking spray. Add the oil.
2. Place over medium-high heat until hot.
3. Add broccoli, cauliflower, carrots, zucchini and garlic; saute 4 minutes.
4. Stir in sugar peas and McKay's broth.
5. Cover and reduce heat.
6. Cook 6 minutes.
7. Stir in blanched tomatoes and cook 3 minutes.

olive oil, fresh broccoli florets, fresh cauliflower, carrots, zucchini, sugar peas, water, tomatoes, hair spaghetti, pine nuts, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645730 (may not work)