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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 pieces 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |