By Kath Whalen
Published on 08/01/12
10 minutes to prepare and 15 minutes to cook
A wonderful combination of fresh spring vegetables (snow peas, mushrooms, asparagus) in a creamy and basil and wine sauce, served over spaghetti.
When you drain the spaghetti, rinse but do not drizzle and stir through oil as this prevents your pasta sauce from clinging to the pasta. (I was always told to stir oil through the pasta to stop it sticking together)