|Uncooked spaghetti||8 Ounce|
|Tender green beans||1 Cup (16 tbs), cut into 1 inch pieces|
|Zucchini||2 Small, sliced|
|Yellow squash||2 Small, sliced|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Cauliflower||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Crushed red pepper flakes||1⁄8 Teaspoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Lightly packed basil leaves||1⁄4 Cup (4 tbs) (Fresh Leaves)|
|Oil packed sun-dried tomatoes||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
Cook spaghetti according to package directions, drain and set aside.
Steam vegetables only until crisp-tender, drain and chill.
Saute garlic in olive oil until light brown.
Add crushed red pepper, stir; then add chicken broth and simmer 1 minute.
Add chopped basil, spaghetti and vegetables; toss.
Arrange on platter.
Garnish with sun-dried tomatoes, Parmesan cheese and parsley.
Serve at room temperature.