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1
Trim broccoli and break it into bite-size florets.
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2
Set aside.
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3
Trim off and discard the ends of zucchini.
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4
Do not peel the zucchini.
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5
Cut zucchini into quarters.
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6
Cut each quarter into 1-inch lengths.
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7
There should be about 1 1/2 cups, no more.
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8
Set aside.
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9
Cut each asparagus spear into thirds.
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10
Set aside.
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11
Cook each of the green vegetables separately in boiling salted water to cover.
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12
It is essential to cook each vegetable so that it remains crisp but tender.
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13
Cook broccoli, zucchini, asparagus and green beans about 5 minutes.
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14
Drain well, run under cold water to chill and drain.
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15
Combine in a mixing bowl.
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16
Cook peas and pea pods 1 minute if fresh, 30 seconds if frozen.
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17
Drain, chill and drain again.
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18
Combine all vegetables in mixing bowl.
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19
Heat oil in a skillet and add mushrooms.
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20
Add salt and pepper to taste, shaking the skillet and stirring.
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21
Cook about 2 minutes.
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22
Add mushrooms to the vegetables.
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23
Add chopped chilies and parsley.
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24
Heat 3 tablespoons olive oil in a saucepan and add half the garlic, all the tomatoes, salt and pepper to taste.
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25
Cook about 4 minutes, stirring gently so as not to break up the tomatoes more than necessary.
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26
Add basil, stir and set aside.
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27
Heat remaining 3 tablespoons olive oil in large skillet and add remaining garlic along with vegetable mixture.
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28
Cook, stirring gently, just to heat through.
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29
Drop the spaghetti into boiling salted water.
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30
Cook until al dente.
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31
Drain well.
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32
Return spaghetti to pot.
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33
Select utensil large enough to hold drained spaghetti and vegetables.
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34
To this, add butter.
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35
When it melts, add chicken broth, 1/2 cup cream and cheese, stirring constantly.
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36
Cook gently on and off heat until smooth.
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37
Add spaghetti and toss quickly to blend.
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38
Add half the vegetables and pour in liquid from the tomatoes, tossing over very low heat.
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39
Add remaining vegetables and, if sauce seems too dry, add about 1/4 cup more cream.
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40
Sauce should not be soupy.
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41
Add pine nuts and give mixture final tossing
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42
Serve equal portions of the spaghetti mixture in 4-to-8 soup or spaghetti bowls, depending on whether spaghetti is being served as main course or appetizer.
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43
Spoon equal amounts of tomatoes over each serving.
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44
Serve immediately.
