The first spring! Unlike most spaghetti primavera
covered in cream, this recipe uses only olive oil
and lets the fresh flavors of the first spring
vegetables become born anew.

• 1-   bunch broccoli
• 1-   small zucchini
• 5-   asparagus spears
• 1-   cup green beans, trimmed into 1-inch pieces
• 1-   cup snow peas
• 1-   cups sliced mushrooms
• 1-   cups ripe tomatoes, 1 inch cubes
• 1-   tablespoon garlic finely chopped
• ¼-    cup finely chopped parsley
• ½-    cup fresh basil, chopped
• 2/3-  cup extra virgin olive oil
• 1-   cup white wine
• 1/3-  cup toasted pine nuts (pignoli)
• ½-    cup freshly grated Parmesan cheese
•       Salt and pepper
• 1-   pound ziti pasta
• 1-   teaspoon red pepper flakes

Trim broccoli into bite size pieces.
Trim off zucchini ends. Cut into quarters lengthwise and slice into ½ inch slices.

Cut the asparagus crosswise into thirds. Cook the broccoli, zucchini, green beans and asparagus in boiling water for about 4 minutes. Add the snow peas for 1 minute and drain. Rinse with cold water to stop cooking. In a large skillet add ½ cup olive oil and sauté the mushrooms about 2 minutes. Add the garlic and sauté for 1 minute. Toss in the tomatoes and white wine and vegetables. Cook for 2 minutes. Add peppers, salt and pepper. Turn off heat.

Cook pasta until just under done. Drain.

In a large bowl add pasta, vegetable mixture, basil and grated cheese. Drizzle the remaining olive oil, toss and serve.

                               Celebrate Spring!