Spaghetti Alla Primavera

I tried this recipe, and liked it so much that I made it three times in a month.  I loved the taste:  clean, light, yet complex.  I don't love pasta that's too saucy, not something with too much cream or cheese, but I liked this dish very much.  There was just enough cream and cheese to cling on the pasta, and no sauce pooling at the bottom of the dish.

I will definitely make this again.  But for my husband and sons, I might have to add grilled chicken or something.  They kept asking, "No meat?"

6 Tbsp olive oil
3 gloves garlic
6 oz button mushrooms, quartered
1 cup asparagus tips, blanched
1 cup small broccoli florets, blanched
1/2 cup frozen peas, blanched
1 small zucchini, quatered lengthwise, cut to 1" lengths, blanched
1 lb. spaghetti, cooked al dente
1 cup heavy cram
2/3 cup grated Parmesan
2 Tbsp unsalted butter
Kosher salt, to taste
1 cup grape tomatoes, halved
2 Tbsp thinly shredded basil
1/2 cup lightly toasted pine nuts

I added a lot more vegetables called for in the recipe, and I still didn't think I had enough vegetables. I used 1 lb. asparagus, 1 full head of broccoli, 2 zucchini, 2 squash for my recipe.

Heat 5 Tbsp oil in a skillet over medium heat.  Add 2/3 of the garlic, cook until golden.  Add mushrooms; cook until golden, about 3 minutes.  Add vegetables, cook for 3 minutes.  Add pasta, cream, Parmesan, and butter; season with salt.  Toss to combine.  Transfer to a platter.

Bring 1 Tbsp olive oil and garlic, tomatoes, and basil to simmer over medium heat.  Pour over pasta.  Garnish with pine nuts.

It was so good that we started eating, and I forgot about taking pictures.  I've been very lazy with taking pictures lately, so I hardly have any picture of the prep.  Sometimes, the only pictures I might have are those taken with my old clunky blackberry.