I turned to this recipe because I had several vegetables on hand and wanted to get dinner on the table rather quickly, and not only was it quick, but so delicious. A great way to use many summer veggies. I also tried it with substituting different vegetables than it called for, and had fun just cutting up and using what we had. Sauteing the garlic and the tomatoes and basil together was a great finishing touch. Delicious! Taken from Saveur. 

Spaghetti alla Primavera

6 T. olive oil
3 cloves garlic, minced
6 oz. button mushrooms, quartered
1 c. asparagus tips, blanched
1 c. small broccoli florets, blanched
½ c. frozen peas, blanched
1 small zucchini, quartered lengthwise, cut to 1″ lengths, blanched
1 lb. spaghetti, cooked al dente
1 c. heavy cream
⅔ c. grated Parmesan
2 T. unsalted butter
Kosher salt and pepper, to taste
1 c. grape tomatoes, halved
2 T. thinly shredded basil
½ c. lightly toasted pine nuts

1. Heat 5 T. oil in a 12″ skillet over medium heat. Add ⅔ of the garlic; cook until golden, about 2 minutes. Add mushrooms; cook until golden, about 3 minutes. Add asparagus, broccoli, peas, and zucchini; cook 3 minutes. Add pasta, cream, Parmesan, and butter, season with salt and pepper, and toss to combine; transfer to a platter.
2. Bring remaining oil and garlic, tomatoes, and basil to a simmer over medium heat; pour over pasta; garnish with nuts.