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Ingredients

• 1 1/2 c. green beans, trimmed and cut into 1 1/2-inch lengths
• 2 x unpeeled medium zucchini, cut lengthwise into sixths and cut into 1 1/4-inch lengths
• 4 x unpeeled small zucchini, quartered lengthwise and cut into 1 1/4-inch lengths
• 1 1/2 c. very small broccoli florets
• 1 1/2 c. minced asparagus (cut about 1 to 1 1/4 inches long)
• 1 1/2 c. green pepper julienne (cut 1 1/4 inches long
• 1 c. red peppers julienne (cut 1 1/4 inches long)
• 3/4 c. fresh peas or possibly frzn petits pois
• 3/4 c. fresh or possibly frzn Chinese pea pods (as small as possible)
•     boiling salted water
• 3 Tbsp. extra virgin olive oil
• 1/4 c. minced green onion
• 1 tsp finely minced fresh garlic
• 1/2 c. coarsely minced Italian parsley
•     Or possibly
• 1/2 c. finely chopped curly-leaf parsley
• 1 tsp finely minced fresh green chilies,
•     or possibly a scant
• 1/2 tsp crushed red pepper flakes
•     salt and freshly grnd pepper
• 1/2 c. minced fresh basil leaves,
•     Or possibly
• 2 tsp dry, crumbled
• 1/4 c. butter
• 1/2 c. chicken stock
• 1/2 c. dry white wine
• 1 Tbsp. extra virgin olive oil
• 1 tsp salt
• 1 lb spaghetti">fettuccine or possibly spaghetti
• 2/3 c. freshly grated Parmesan cheese
• 1/2 c. toasted pine nuts
•     additional chicken stock (optional)
•     freshly grated Parmesan cheese

Description

Blanch Each Vegetable Separately In Rapidly Boiling Water Till Just Tender, About 2 To 3 Min Per Vegetable (peas Will Take Only 1 Minute If Fresh, 30 Seconds If Frzn). Drain Each…

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