---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spaghetti Primavera
 Categories: Italian, Vegetables
      Yield: 6 servings
 
------------------------------SAUTEED TOMATOES------------------------------
      4 ts Garlic; finely chopped
      3 tb Olive oil
      3 c  Ripe pomatoes; cubed
      6    Fresh basil leaves; chopped -OR-
      1 ts Dried basil
           Salt and pepper

-----------------------------SAUTEED MUSHROOMS-----------------------------
      2 c  Mushrooms; thinly sliced
      1 tb Vegetable oil
    1/4 c  Parsley; finely chopped
    1/2 ts Dried red pepper flakes

-----------------------------SAUTEED VEGETABLES-----------------------------
  1 1/2 c  Zucchini; quartered and
           - cut up
  1 1/2 c  Asparagus; in 1" pieces
  1 1/2 c  Green beans; in 1" pieces
      1 c  Broccoli florets; in small
           -bite-size pieces
    1/2 c  Peas
     16    Pea pods
      2 ts Garlic; finely chopped
      3 tb Olive oil

-----------------------------------PASTA-----------------------------------
      1 lb Spaghetti

--------------------------------CREAM SAUCE--------------------------------
      2 tb Unsalted butter
    1/4 c  Chicken broth
    1/2 c  Dry white wine
    1/4 c  Heavy cream
    1/3 c  Pine nuts; toasted
    2/3 c  Parmesean cheese; grated
 
  Sauteed Tomatoes:

  In a medium skillet, saute 2 ts garlic in 3 tb olive oil.  Add
  tomatoes, basil, and salt and pepper to taste. Cook over medium
  heat, stirring occasionally, 5 minutes.

  Sauteed Mushrooms:

  In another medium skillet, saute mushrooms in 1 tb oil for 2
  minutes. Stir in parsley and red pepper flakes. Mix well and set
  aside.

  Sauteed Vegetables:

  In a large pot of boiling water, blanch zucchini, asparagus, green
  brans, broccoli, peas and pea pods in separate batches until
  crisp-tender. Plunge vegetables into ice water. Drain. In same
  large pot, saute 2 ts garlic in 3 tb olive oil. Add blanched
  vegetables. Cook, tossing often, over low heat until heated through.

  Pasta:

  While vegetables are cooking, boil spaghetti in another large pot
  of boiling water until al dente. Drain and return spaghetti to pot.

  Cream Sauce:

  In a medium saucepan, melt butter over medium-low heat. Whisk in
  chicken broth, wine, and cream until blended. Heat through.

  Assembly:

  Strain tomatoes, reserving juice and pulp separately. Set aside.

  Pour hot cream sauce over spaghetti in pot, tossing to coat. Add
  half the sauteed vegetables and tomato juice. Toss over medium-low
  heat. Add remaining sauteed vegetables, sauteed mushrooms, and pine
  nuts. Toss until warmed through. Gradually sprinkle with Parmesean
  cheese, tossing to mix.

  Serve spaghetti in heated bowls. Spoon tomatoes over each serving.
 
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