Satan is happy when problems occur in the body of Christ. He loves divisions, dissensions, uproars, individual against individual, falsehood against truth, lies, distortions, and other things that upset the tranquility and mission of the church. And one of his insidious ways of fostering these problems is to cause the leadership to assume that we just need to give the matter a bit of time to see if it won’t work itself out. Seldom is that the case! Some very minor issues, are best left alone, but when they escalate to major issues, time will work against us rather than for us. We must not fall into Satan’s trap. He is for real!

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Pasta, Dishes	4	Servings

INGREDIENTS

1/2	lb	Fresh spaghetti
1 1/2	c	Broccoli florets
1	c	Zucchini, 1/2-inch dice
1/2	c	Thin asparagus, cut into 1 1/2-inch lengths
1/2	c	Green beans, cut into 1 1/2-inch lengths
1/2	c	Fresh or frozen peas
2	tb	Olive oil
1	c	Sliced mushrooms
2	ts	Minced garlic
2	c	Seeded and diced tomatoes, with juices
2	tb	Minced fresh parsley
2	tb	Minced fresh basil
1/4	c	Chicken broth (to 3/4c), if necessary
3	tb	Unsalted butter
1/2	c	Heavy cream
1/2	c	Freshly grated Parmesan cheese
1/2	c	Toasted pine nuts
		Salt and pepper to taste

INSTRUCTIONS

SAUCE
Bring a large pot of salted water to a boil, add spaghetti and cook until a
little less than al dente, about 3 minutes. When done, drain, dry and
return to the pot. Meanwhile bring another large pot of salted water to a
boil. Add broccoli, zucchini, asparagus, and green beans. Cook for 3
minutes. Add peas and cook for one minute more. Drain vegetables and
refresh in a bowl of cold water and set aside. In a skillet heat oil and
add mushrooms and cook until firm, about 2 minutes. Add the tomatoes,
including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir
in parsley and basil, and then add cooked spaghetti. Toss to combine. Then
add the cooked green vegetables and toss gently until just heated through.
Add some chicken broth if the mixture is too dry. Meanwhile, make your
cream sauce. In a saucepan melt butter and add cream and heat until hot.
Add Parmesan cheese and stir to combine. Add the cream sauce to the
spaghetti mixture and gently to coat the spaghetti. Transfer to a serving
dish and top with pine nuts, freshly ground black pepper and Parmesan
cheese.
Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC Format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6507
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 02, 1997.

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