Instructions: Pasta primavera has always held its own as a delicious and healthy summer recipe that makes great use of the bounty of fresh summer produce.

Simple Solution:)

This version is a particularly good one as the pesto - a sauce of garlic and basil - provides a flavorful backdrop for the asparagus, zucchini, peas, green beans, and other vegetables.

This may seem like a long and involved recipe, but it goes quickly if you have your vegetables prepared and cooking utensils organized. It should be made at mealtime and served immediately. I like to sprinkle extra pine nuts and finely chopped fresh basil over the top.

Chop and steam vegetables for 3 to 5 minutes until tender but still crisp.

Drain and set aside. Cook tomatoes for 5 minutes in a heavy skillet, stirring gently. Add the pesto and set aside.

In a large pot, cook the spaghetti until al dente. Drain in a colander and set aside.

In the same pasta pot, melt butter, then add broth, cream, and cheese. Cook gently until smooth, stirring constantly. Add spaghetti, vegetables, and tomato-pesto sauce. Toss quickly with more grated cheese. Add salt and black pepper to taste.

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