|Garlic cloves||3 Large, minced|
|Virgin olive oil||3 Tablespoon|
|Carrots||2 Large, cut into 1" pieces|
|Green onions||3 , chopped|
|Fresh broccoli florets||2 Cup (32 tbs)|
|Fresh plum tomatoes||3 , chopped|
|Yellow bell pepper||1 Medium, julienned|
|Red bell pepper||1 Medium, julienned|
|Green bell pepper||1 Small, julienned|
|Light cream||1 Pint|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Crushed dried basil/3 large fresh basil leaves, chopped||1⁄4 Teaspoon|
|Grated parmesan and romano cheese||3 Ounce (Freshly Grated Cheese)|
|Freshly ground black pepper||To Taste|
In a large skillet, heat olive oil over medium-high heat. When oil is hot, add garlic and stir for 1-2 minutes. Toss in carrots and green onions and saute until tender. Add all other vegetables, tossing over medium-high heat until well combined.
Cover pan and lower heat to medium to steam vegetables until tender, about 10-12 minutes.
Add cream, pepper, nutmeg, and basil, stirring well to coat vegetables. Cook until bubbly and slightly thickened. Keep warm and covered until ready to serve.
In a large pot of boiling salted water, cook spaghetti until it is "al dente." Drain well, mound on a warm serving platter, and top with vegetable sauce. Serve with Parmesan and Romano cheese and freshly ground pepper.