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Serves 4 - 6
6 tbsp. olive oil
3 cloves garlic, minced
6 oz. button mushrooms, quartered
1 cup asparagus tips, blanched
1 cup small broccoli florets, blanched
½ cup frozen peas, blanched
1 small zucchini, quartered lengthwise, cut to 1" lengths, blanched
1 lb. spaghetti, cooked al dente
1 cup heavy cream
⅔ cup grated Parmesan
2 tbsp. unsalted butter
Kosher salt and pepper, to taste
1 cup grape tomatoes, halved
2 tbsp. thinly shredded basil
½ cup lightly toasted pine nuts
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1st Keep
 Shirley_Pheasant
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