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1
Trim broccoli and break into florets.
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2
Trim off ends of the zucchini.
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3
Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups).
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4
Cut each asparagus into 2-inch pieces.
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5
Trim beans and cut into 1-inch pieces.
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6
Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender.
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7
Drain well, then run under cold water to chill, and drain again thoroughly.
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8
Combine the cooked vegetables in a bowl.
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9
Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen.
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10
Drain, chill with cold water and drain again.
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11
Combine with the vegetables.
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12
In a skillet over medium-high heat, heat the peanut oil and add the mushrooms.
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13
Season to taste.
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14
Cook about 2 minutes, shaking the skillet and stirring.
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15
Add the mushrooms, chili and parsley to the vegetables.
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16
Heat 3 tablespoons olive oil in a saucepan and add half the garlic, tomatoes, salt and pepper.
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17
Cook about 4 minutes.
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18
Add the basil.
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19
Heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture.
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20
Cook, stirring gently, until heated through.
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21
Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center.
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22
Drain well.
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23
In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat.
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24
Then add the chicken broth and half a cup each of cream and cheese, stirring constantly.
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25
Cook gently until smooth.
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26
Add the spaghetti and toss quickly to blend.
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27
Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.
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28
Add the remaining vegetables.
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29
If the sauce seems dry, add 3 to 4 tablespoons more cream.
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30
Add the pine nuts and give the mixture a final tossing.
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31
Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls.
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32
Spoon equal amounts of the tomatoes over each serving.
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33
Serve immediately.
