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1
Cook the broccoli, zucchini, asparagus, and green beans in boiling salted water until crisp but tender, about 4 minutes.
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2
Add the peas and cook for 1 minute more.
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3
Drain and refresh the vegetables in cold water.
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4
Drain and set aside in a mixing bowl.
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5
Heat 1 tablespoon of the olive oil in a nonreactive large skillet over medium heat.
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6
When hot, add the mushrooms and chile and saute for about 2 minutes.
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7
Add the remaining 3 tablespoons olive oil, the garlic, and tomatoes and cook, stirring gently so as not to break up the tomatoes, for about 4 minutes.
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8
Add the parsley and basil; stir and set aside.
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9
Cook the spaghetti in boiling salted water until just al dente, the spaghetti must retain just a slight resilience in the center.
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10
Drain.
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11
Meanwhile, in a nonreactive pot large enough to hold the drained spaghetti and all of the vegetables, melt the butter over medium heat.
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12
Add the cream and Parmesan and stir constantly until heated through.
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13
When hot, reduce the heat and cook gently on and off the heat until smooth.
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14
Add the spaghetti and toss quickly to blend.
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15
Add half of the vegetables and pour in the reserved juice from the tomatoes.
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16
Toss and stir over very low heat until the mixture is heated through, 5 minutes.
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17
Season with salt and pepper.
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18
Add the remaining vegetables and toss gently.
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19
If the sauce seems too dry, add additional cream, but the sauce should not be soupy.
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20
Adjust the seasonings.
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21
Add the pine nuts and give the mixture one final toss.
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22
Serve in heated soup or spaghetti bowls.
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23
Spoon some of the tomato mixture over each serving.
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24
Serve immediately.
