Spaghetti Primavera

• 2 roma tomatoes, skinned and coarsely chopped
• 1 Tbsp. olive oil
• 1 clove garlic, finely chopped
• 1/4 c. chopped parsley
• dash of salt and pepper
• 10 mushrooms, washed and sliced
• 1 to 2 Tbsp. oil
• 1 c. matchstick zucchini
• 2 c. broccoli florets
• 1 1/2 c. snow peas
• 1 c. green peas
• 6 asparagus spears
• 1 lb. spaghetti
• 1 Tbsp. oil
• 1/2 c. Parmesan cheese
• 1/3 c. melted butter
• 1 c. whipping cream, warm

1. Saute tomatoes in oil, garlic, parsley, salt and pepper.
2. In another pan, lightly saute mushrooms in oil.
3. Blanche remaining vegetables in boiling water until tender-crisp, 3 to 4 minutes. Drain and add to mushrooms; keep hot.
4. Cook spaghetti according to package directions.
5. Drain.
6. Lightly mix cheese, butter and cream into noodles.
7. Add salt and pepper to taste.
8. Serve noodles on large platter, top with vegetables.
9. Garnish with tomatoes and 1/3 cup pinenuts or slivered almonds, toasted.

roma tomatoes, olive oil, clove garlic, parsley, salt, mushrooms, oil, matchstick zucchini, broccoli florets, snow peas, green peas, spaghetti, oil, parmesan cheese, butter, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1049721 (may not work)