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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/3 cup pine nuts |
1 1/2 cups fresh broccoli flowerets |
1 1/2 cups fresh or frozen snow pea pods, trimmed |
12 fresh or frozen asparagus spears, cut into 2-inch pieces |
1/4 cup butter or margarine |
2 garlic cloves, minced |
1 cup whipping cream |
1 1/2 cups freshly grated parmesan cheese |
1 cup sliced green onions |
1 cup sliced zucchini |
10 large fresh mushrooms, sliced |
12 cherry tomatoes, cut in half |
1/4 cup chopped fresh italian parsley |
1/3 cup chopped fresh basil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
7 ounces spaghetti, cooked |
freshly grated parmesan cheese (optional) |
Directions:
1. Bake pine nuts in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted; set aside.
2. Cook broccoli, snow peas, and asparagus in a Dutch oven in boiling water to cover 1 to 2 minutes or until crisp-tender. Drain and plunge into cold water to stop the cooking process. Drain again.
3. Melt butter in a Dutch oven. Add garlic, and saute until tender. Add whipping cream and cheese, whisking until cheese melts.
4. Add broccoli mixture, green onions, and next 7 ingredients, stirring constantly. Add pasta, and stir until thoroughly heated. Sprinkle with pine nuts, and, if desired, additional Parmesan cheese. Serve immediately.
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