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3 Tbsp. vegetable oil
2 small cloves garlic, minced
5 shallots, chopped
1 Tbsp. dried basil
5 large mushrooms, sliced
1 lb. fresh tomatoes, diced
1 lb. zucchini, diced and
1 1/2 c. snow peas, trimmed
and blanched
1 1/2 c. sliced broccoli
1 tsp. salt
fresh ground pepper to taste
6 oz. spaghettini, cooked and
1 Tbsp. grated Parmesan cheese

In a large skillet heat oil over medium heat. Add
garlic, shallots, basil, mushrooms and tomatoes; cook 5
minutes. Add blanched vegetables, salt and pepper. Cook about
10 minutes, stirring often until crisp-tender. Pour over pasta;
sprinkle with Parmesan cheese, toss. Makes 4 servings.

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