Spaghetti with Spring Vegetables
Alt.cooking-chien/Chris or Fran Twidt (2000)
Serves 4 to 6

5 medium tomatoes
1/4 lb. small asparagus
1 medium zucchini
1/4 lb. small white mushrooms
1 large red or green sweet pepper
5 T. olive oil
1 medium onion, thinly sliced
salt and freshly ground pepper to taste
3 T. fresh parsley, chopped
2 garlic cloves, finely chopped
1 lb. spaghetti

Peel, seed, and dice tomatoes. Wash asparagus and cut tips off stalks. Reserve stalks for another use. Wash and dry zucchini and mushrooms
thoroughly; cut into thin slices. Wash pepper and cut into short thin strips. Heat oil in large skillet. Add pepper strips and saute over medium heat 5 to 6 minutes. Add onion, zucchini, asparagus tips, and mushrooms. Saute 4 to 5 minutes. Add diced tomatoes and salt and pepper. Cook uncovered over medium heat 10 minutes, stirring frequently. Stir in parsley and garlic. Taste and adjust for seasoning.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add spaghetti. Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes. Drain spaghetti and place in a warm deep dish or bowl. Pour sauce over spaghetti. Serve immediately.