INGREDIENTS
6
Asparagus spears (about 5 inches long)
6
Basil, fresh leaves
1
bunch Broccoli
1 tsp
Garlic
1 1/2 cups
Green beans
1
Jalapeno pepper, small
2 cups
Mushrooms
1/4 cup
Parsley, fresh
1/2 cup
Peas, fresh or frozen
3 cups
Tomatoes, ripe
2
Zucchini, small
1 lb
Spaghetti or spaghettini
2/3 cup
Parmesan cheese salt and freshly ground black pepper
4 tbsp
Olive oil
2/3 cup
Pine nuts, toasted
4 tbsp
Butter
1/2 cup
Heavy (whipping) cream