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1
Combine butter, broth, and cream in a 2 cup glass measure.
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2
Cook in microwave, uncovered, at 100 percent for 5 minutes.
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3
Reserve.
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4
Combine tomatoes, olive oil, garlic, pepper flakes, and parsley in a 4 cup glass measure.
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5
Cook, uncovered, at 100 percent for 5 minutes.
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6
Reserve.
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7
Place a large pot of water on the stove to boil for the spaghetti.
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8
In a 11 by 2-inch round dish, arrange the vegetables in concentric rings, with broccoli inside rim, then green beans, zucchini, snow peas, and asparagus.
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9
Mound peas in center.
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10
Toss mushroom slices and pine nuts in oil and sprinkle over vegetables.
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11
Cover tightly with microwaveable plastic wrap.
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12
Cook at 100 percent for 7 minutes.
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13
Cook pasta in boiling water and drain.
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14
Remove vegetables from oven and pierce plastic with the tip of a sharp knife.
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15
Reheat reserved sauces at the same time, in their separate measures, uncovered, at 100 percent for 4 minutes.
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16
Place drained pasta in a large ceramic dish that will fit into the microwave oven.
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17
While pasta is hot, toss with vegetables, cream sauce, and one half the tomato sauce.
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18
Reheat pasta, uncovered, at 100 percent for 4 minutes.
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19
Remove from oven and toss with Parmesan cheese, salt, and basil.
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20
To serve, spoon some of remaining tomato sauce over each portion.
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21
* Can use canned tomatoes
