Pasta Provencal

1 c broccoli flowerets
1 c asparagus cut in 1 inch diagonal slices
1 c sliced zucchini
1 c cauliflower flowerets
3/4 lb thin spaghetti
1 T butter
1/2 c sliced almonds
1/4 lb mushroom caps
10 cherry tomatoes, halved
2 cloves garlic, crushed
1/4 c butter
3/4 c heavy cream
1/3 c grated Parmesan
1 1/2 tsp chopped fresh basil (1/2 tsp dried)

Steam vegetables over boiling salted water until tender, but crisp, abt 4 mins (longer). Drain and chill under cold water. (May be done ahead).
Cook spaghetti in a large pot of boiling salted water.
Melt butter in a big heavy pot and saute the nuts until they are lightly browned. Remove with slotted spoon and drain on paper towel.
Add olive oil to the pot as neeeded and saute mushrooms quickly over high heat u ntil lightly browned. Remove with slotted spoon and set aside.
Saute tomatoes with 1 clove garlic over moderately low heat, add oil if needed. Season with salt and pepper. Remove with slotted spoon.
Melt remaining butter, add garlic, basil, cheese, and cream, stirring to blend. Add cooked, drained spaghetti and toss to coat with sauce. Add vegetables and mushrooms and toss gently until piping hot. Sprinkle in toasted nuts and toss again.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user PATTYINATHENS.