Vegetarian Pasta Primavera

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

In a large skillet heat olive oil over medium heat. Add zucchini, yellow squash, and bell pepper. Cook for 3-5, until vegetables are slightly softened.

3 Add the cherry tomatoes, peas, and garlic. Cook for 2-3 minutes, until the garlic is fragrant and the tomatoes start to break down.

Add the vegetable broth and heavy cream to the skillet. Stir to combine and bring to a simmer.

Add the cooked spaghetti and toss to coat in the sauce. Season with salt and pepper to taste.

Serve hot, with fresh basil.