Pasta Primavera

Ingredients

• 12  asparagus spears fresh cut into 2-inch pieces
• 1.5 cups broccoli flowerets fresh
• 0.3 cup butter 
• 12  cherry tomatoes cut in half
• 7 ounces pasta like spaghetti cooked
• 0.3 cup basil fresh chopped
• 10 large mushrooms fresh sliced
• 2  garlic cloves minced
• 1 cup green onions sliced
• 1.5 cups parmesan cheese freshly grated
• 0.3 cup parsley fresh italian chopped
• 1.5 cups snow pea pods fresh trimmed
• 0.5 teaspoon pepper 
• 0.3 cup pinenuts 
• 0.5 teaspoon salt 
• 1 cup whipping cream 
• 1 cup zucchini sliced

Equipment

• frying pan
• oven
• whisk
• dutch oven

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.
3. Drain and plunge into cold water to stop the cooking process.
4. Drain again.
5. Melt butter in a Dutch oven.
6. Add garlic, and saute until tender.
7. Add whipping cream and cheese, whisking until cheese melts.
8. Add broccoli mixture, green onions, and next 7 ingredients, stirring constantly.
9. Add pasta, and stir until thoroughly heated.
10. Sprinkle with pine nuts, and, if desired, additional Parmesan cheese.
11. Serve immediately.