Categories: Pasta, Salads, Vegetables, Italian 
      Yield: 6 servings 
  
    1/2 lb Spinach spaghetti 
    1/2 c  Mayonnaise 
      1    Clove garlic, minced 
      2 tb Rice wine vinegar 
      1 ts Curry powder 
      5    Asparagus spears 
      2    Med-size zucchini 
    1/4 lb Snow peas 
    1/4 lb Mushrooms, sliced 1/4" thick 
      1 pt Cherry tomatoes, halved 
    1/4 c  Minced parsley 
    1/4 c  Minced basil 
  
  1. Break the spaghetti strands into thirds.  Cook the spaghetti in a 
  large quantity of boiling water until tender (about 8 min).  Drain 
  and set aside. 2. Whisk together in a small bowl the mayonnaise, 
  garlic, vinegar, and curry powder.  Add this to the cooked spaghetti 
  and gently mix. 3. Scrape the asparagus and cut each spear on the 
  diagonal into 1" pieces. Steam these pieces into a small amount of 
  boiling water 5 min.  Drain and stir into the spaghetti. 4. Cut the 
  zucchini in half lengthwise. Slice each half crosswise into 1/4" 
  pieces. Stir these into the spaghetti. 5. Cut the snow peas on the 
  diagonal into 3/4" slices.  Stir these into the spaghetti. 6. Stir in 
  the mushrooms and tomatoes. 7. Combine the parsley and basil. Shower 
  the salad with the combined herbs but do not toss. 8. Salad can be 
  served now or covered and refrigerated.  If chilled, let it return 
  nearly to room temperature for best flavor.