Vegetable Spaghetti

Vegetable Spaghetti
From: Eva of McComb
3 cloves garlic, minced                 1/3 cup pine nuts                           3 Tablsp olive oil
1 ½ cups broccoli florets               1 ½ cups snow peas                     1 cup sliced zucchini
½ cup sliced carrots                     10 large mushrooms, sliced
6 asparagus spears,                     1” pieces ¼ cup parsley, chopped
2 teaspoons dried basil                 ½ teaspoon salt                             1/4 teaspoon pepper
12 cherry tomatoes, halved 12 oz. spaghetti, cooked/drained
1/3 cup butter                               1 cup whipping cream
½ cup grated Parmesan cheese
Sauté garlic and nuts in oil for 2-3 minutes, stirring often, add broccoli, snow peas, zucchini, carrots, mushrooms, asparagus, parsley, basil, salt, pepper. Cook for another 5 minutes, stirring occasionally until all are tender crisp. Add tomatoes. Melt butter and add cream and cheese. Toss with pasta, then add in veggies and serve all together.