Pasta Primavera

1/4 cup olive oil

6 shallots, peeled and chopped

1 large clove garlic, minced

2 medium zucchini, sliced thinly

1 lb. small asparagus, tough ends removed and sliced diagonally in l/2" pieces

l/4 lb. fresh green beans, cut in 1/2" pcs.

1/4 lb. green peas (Le Sueur frozen OK)

1/2 lb. broccoli, trimmed and cut into bite sized pieces

12 cherry tomatoes,halved

2 Tbsp. coarsely chopped fresh basil (2 tsp. dried OK)

1/2 cup fresh parsley, minced

1/4 cup pine nuts, sautéed in l Tbsp. butter

Heat the oil in a large skillet; add shallots and garlic. Sauté until soft. Add the remaining vegetables, except tomatoes. Cover. Steam for 5 min. Remove cover and stir gently. Add the tomatoes and basil and continue to cook until vegetables are crisp-tender. Serve over 1 lb. Spaghetti cooked al dente. Sprinkle with nuts, parsley and pass the Parmesan.