Pasta Primavera - cooking recipe

Ingredients

8 oz. spaghetti
4 c. water
1 1/2 tsp. salt
10 oz. pkg. frozen green peas
1/2 c. sliced celery
1 c. sliced carrot
1 1/2 c. fresh broccoli flowerets
2 Tbsp. olive oil
1 1/2 tsp. minced garlic
1 1/2 tsp. dried basil leaves
1/4 c. fresh parsley
5 Tbsp. butter
1 c. heavy cream
1/2 c. grated Parmesan cheese

Preparation

Cook 8 ounces of spaghetti according to the package directions. Meanwhile, bring 4 cups water to a boil in a large pot.
Add salt, green peas, celery and carrot.
Cook 2 minutes.
Stir in broccoli; cook about 3 minutes until vegetables are crisp-tender.
Drain in a colander immediately.
Heat olive oil in a large skillet over moderate heat.
Stir in garlic, basil and parsley.
Cook 1 to 2 minutes.
Turn off heat and gently mix in drained, cooked vegetables.
Cover skillet and remove from heat.
Drain spaghetti in colander.
Melt butter in the large pot.
Add cream and Parmesan cheese.
Stir 2 to 3 minutes, until cheese is melted.
Add to spaghetti and toss to coat with sauce.
Add about half the vegetables; toss gently to mix.
Top with remaining vegetables.