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SPAGHETTI PRIMAVERA

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1 lb. spaghetti
1 Tbsp. margarine
2 Tbsp. oil
1 clove garlic, split
1 zucchini, diced
1/2 lb. broccoli, cut
1/2 red pepper, in strips
1/2 lb. snow peas

Sauce - Alfredo:
1/2 c. margarine
1 c. half and half
1 c. grated Parmesan cheese
1/4 tsp. salt
dash of pepper
2 tomatoes, peeled and chopped

Cook spaghetti. In large skillet, heat margarine and
oil. Toss garlic, zucchini, broccoli and red pepper. Stir-fry
5 minutes or until vegetables are crisp. Add pea pods. Cook
1 minute. Cook covered 1 to 2 minutes. Discard garlic. Do
not overcook.
Sauce: In medium saucepan, heat margarine and half and
half to melt margarine. Remove from heat, stir in Parmesan
cheese, salt and pepper. Mix well. Drain spaghetti. Toss
with sauce. Place on platter with vegetables on top. Sprinkle
with Parmesan cheese. Arrange tomatoes on edge of platter.

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