Pasta Primavera

Step 1: On high heat bring a pot of salted water to a boil.

Step 2: Put zucchini and summer squash into a sieve and blanch for 30 seconds; transfer to a bowl of ice water and then transfer vegetables to a bowl, removing excess water and set aside. Repeat blanching process with the peas, broccoli and asparagus in that order setting the vegetables in separate bowls.

Step 3: In a skillet over medium high heat heat 2 tablespoons of the oil; and then add the zucchini, squash and broccoli, sautéing until it browns (2-3 minutes); stir in peas and 1/3 of the garlic and salt to taste and saute one more minute; transfer to a bowl; cover and set aside. Wipe skillet clean.

Step 4: Over medium high heat heat 2 tablespoons of oil and saute the mushrooms for 2-3 minutes or until golden brown and then add the pine nuts and saute for another minute or so. Add half of the garlic and salt and saute for another half minute or so; transfer to a bowl; cover and set aside. Wipe skillet clean.

Step 5: Over medium high heat add 1 tablespoon oil to skillet and saute asparagus for a minute or until lightly browned; transfer to a bowl; cover and set aside.

Step 6: Over medium high heat add 1 tablespoon oil to skillet along with the tomatoes, the rest of the garlic and salt and cook, stirring gently often for 3-5 minutes or until tomatoes break apart; cover and set aside.

Step 7: In a pot of boiling salted water over high heat, cook the pasta for 10-15 minutes or until cooked through.

Step 8: In the skillet over medium high heat add 2 1/2 cups cream and cook for 5-10 minutes until thickened; stir in parmigiana and salt.

Step 9: Drain pasta and add to the skillet with the cream, stirring often for 2-3 minutes or until pasta absorbs sauce. Stir in 1/2 cup cream, stock and butter and stir constantly for 1-2 minutes.

Step 10: Divide pasta among 4 bowls and top the pasta with the zucchini-broccoli mixture, mushroom mixture, tomato sauce and asparagus. Garnish with the basil.