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1
Trim the 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 the yellow squash but do not peel.
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4
Cut the squash into quarters.
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5
Cut each quarter into 1-inch or slightly longer lengths.
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6
There should be about 11/2 cups, no more.
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7
Set aside.
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8
Cut each asparagus spear into thirds.
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9
Set aside.
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10
Cook each of the green vegetables separately in boiling salted water to cover.
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11
The essential thing is to cook each vegetable so that it remains crisp-tender.
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12
Cook the broccoli, squash, green beans, and asparagus for about 5 minutes.
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13
Drain well, run under cold water to chill, and drain thoroughly.
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14
Combine them in a mixing bowl.
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15
Cook the peas and snow peas for about minute if fresh, or 30 seconds if frozen.
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16
Drain, chill, and drain again.
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17
Combine them in a mixing bowl.
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18
Heat the peanut oil in a skillet and add the mushrooms.
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19
Add salt and pepper to taste, shaking the skillet and stirring.
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20
Cook for about 2 minutes.
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21
Add the mushrooms to the vegetables.
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22
Add the chopped chilies and parsley.
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23
Heat 3 tablespoons of the olive oil in a saucepan and add half the garlic, the tomatoes, salt, and pepper to taste.
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24
Cook for about 4 minutes, stirring gently so as not to break up the tomatoes more than is essential.
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25
Add the basil, stir and set aside.
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26
Heat the remaining 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture.
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27
Cook, stirring gently, just to heat through.
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28
Drop the spaghetti into boiling salted water.
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29
Cook until al dente.
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30
The spaghetti when ready must retain just a slight resilience in the center.
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31
Drain well.
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32
Melt the butter in a utensil large enough to hold the drained spaghetti and vegetables.
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33
Add the chicken broth, 1/2 cup cream, and cheese, stirring constantly.
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34
Cook gently on and off the heat until smooth.
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35
Add the spaghetti and toss quickly to blend.
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36
Add half the vegetables and pour in the liquid from the tomatoes, tossing and stirring over very low heat.
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37
Add the remaining vegetables and, if the sauce seems too dry, add about 1/4 cup more cream.
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38
The sauce should not be soupy.
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39
Add the pine nuts and give the mixture one final tossing.
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40
Serve equal portions of the spaghetti bowls.
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41
Spoon equal amounts of the tomatoes over each serving.
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42
Serve immediately.
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43
Four
