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3 cloves garlic, minced
1/3 cup pine nuts or sliced almonds
3 tablespoons olive oil
1 1/2 cups sliced broccoli flowerets
1 1/2 cups fresh or frozen snow peas
1 cup sliced zucchini
1 cup frozen English peas
10 large mushrooms, sliced
6 fresh or frozen asparagus spears, cut into 1-inch
1/4 cup chopped fresh parsley
2 teaspoons dried whole basil
1/2 teaspoon salt
1/4 teaspoon pepper
12 cherry tomatoes, halved
1 (12-ounce) package spaghetti
1/3 cup butter or margarine
1 cup whipping cream
1/2 cup grated Parmesan cheese

Saute garlic and pine nuts in oil in a large Dutch oven,
stirring frequently, 2-3 minutes or until pine nuts are lightly
browned. Add next 10 ingredients; cook, stirring occasionally, 5
minutes or until vegetables are crisp-tender. Stir in tomatoes.
Chill vegetable mixture at least 1 hour. Cook spaghetti according
to package directions; drain. Rinse with cold water, and drain.
Melt butter over low heat in a large saucepan; stir in whipping
cream and cheese. Cook, stirring constantly, until cheese melts.
Add spaghetti; toss gently. Cover and chill spaghetti mixture at
least 1 hour. To serve, spoon vegetable mixture over spaghetti.
The pasta with vegetable sauce may be served hot.

Yield: 6 servings.

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