Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----sauteed tomatoes-----
   4      teaspoons     garlic -- finely chopped
   3      tablespoons   olive oil
   3      cups          ripe tomatoes -- cubed
   6                    fresh basil leaves -- chopped
                        or
   1      teaspoon      dried basil
                        salt and pepper
                        -----sauteed mushrooms-----
   2      cups          mushrooms -- thinly sliced
   1      tablespoon    vegetable oil
     1/4  cup           parsley -- finely chopped
     1/2  teaspoon      dried red pepper flakes
                        -----sauteed vegetables-----
   1 1/2  cups          zucchini -- quartered and
                        cut up
   1 1/2  cups          asparagus -- in 1" pieces
   1 1/2  cups          green beans -- in 1" pieces
   1      cup           broccoli florets -- in small
                        bite-size pieces
     1/2  cup           peas
  16                    pea pods
   2      teaspoons     garlic -- finely chopped
   3      tablespoons   olive oil
                        -----pasta-----
   1      pound         spaghetti
                        -----cream sauce-----
   2      tablespoons   unsalted butter
     1/4  cup           chicken broth
     1/2  cup           dry white wine
     1/4  cup           heavy cream
     1/3  cup           pine nuts -- toasted
     2/3  cup           parmesan cheese -- grated

Preparation:

Saut‚ed Tomatoes: In a medium skillet, sauté‚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. Saut‚ed Mushrooms: In another medium skillet, sauté‚mushrooms in 1 tb oil for 2 minutes. Stir in parsley and red pepper flakes. Mix well and set aside. Saut‚ed Vegetables: In a large pot of boiling water, blanch zucchini, asparagus, green beans, broccoli, peas and pea pods in separate batches until crisp-tender. Plunge vegetables into ice water. Drain. In same large pot, sauté‚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 saut‚ed vegetables and tomato juice. Toss over medium-low heat. Add remaining saut‚ed vegetables, saut‚ed mushrooms, and pine nuts. Toss until warmed through. Gradually sprinkle with Parmesan cheese, tossing to mix. Serve spaghetti in heated bowls. Spoon tomatoes over each serving.