1 T olive oil
1/4 lb shiitake mushrooms thinly sliced
small zucchini thinly sliced
1 bunch asparagus, snap to 1 inch pieces
1 bunch scallions, sliced thin
1 c fresh or 1/2 c frozen peas
1 c light cream (can substitute up to 1/2 cottage cheese)
1/2 c grated Parmesan
3 T chopped fresh basil
1 lb pasta
grape or cherry tomatoes for topping
Saute mushrooms in olive oil in a large skillet, season with salt & pepper. After 5 minutes add asparagus, zucchini & scallions. Cook for 5 minutes more.
Then add cream and bring to a simmer. Add peas and basil, and simmer for 3 minutes until peas are tender if fresh, or heated through if frozen.
Meanwhile cook spaghetti till al dente. Reserve 1 c cooking water before draining.
Add sauce to the pasta and set over medium heat, and toss together. Cook for a few minutes to allow sauce to soak into pasta; add a cooking water a little at a time if the mixture seems too dry.
Serve hot with extra Parmesan cheese and tomatoes on the side.