Classic Spaghetti Primavera Recipe

• 1/2 lb Fresh spaghetti
• 1 1/2 c. Broccoli florets
• 1 c. Zucchini, 1/2-inch dice
• 1/2 c. Thin asparagus, cut into 1 1/2-inch lengths
• 1/2 c. Green beans, cut into 1 1/2-inch lengths
• 1/2 c. Fresh or possibly frzn peas
• 2 Tbsp. Extra virgin olive oil
• 1 c. Sliced mushrooms
• 2 tsp Chopped garlic
• 2 c. Seeded and diced tomatoes, with juices
• 2 Tbsp. Chopped fresh parsley
• 2 Tbsp. Chopped fresh basil
• 1/4 c. Chicken broth (to 3/4c), if necessary
• 3 Tbsp. Unsalted butter
• 1/2 c. Heavy cream
• 1/2 c. Freshly grated Parmesan cheese
• 1/2 c. Toasted pine nuts Salt and pepper to taste

Directions