---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Vegetables
       Yield: 6 servings
 ------------------------------SAUTEED TOMATOES------------------------------
       4 ts Garlic, finely chopped
       3 tb Olive Oil
       3 c  Ripe Tomatoes, cubed
       6    Fresh Basil Leaves, chopped
       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
       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
   Sauteed Vegetables: In a large pot of boiling water, blanch zucchini,
   asparagus, green brans, broccoli, peas and pea pods in seperate 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 seperately. 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
   rmeaining 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.