Cook the spaghetti al dente according to the package directions. Drain and rinse under cool water. Set aside.
While spaghetti is cooking, chop the broccoli, green beans, mushrooms and tomatoes into bit-size pieces. Mince the garlic.
Place spaghetti in a large serving bowl.
Add the broccoli, peas and green beans to a pot with water. Bring to a boil for 2-3 minutes, then drain the vegetables.
Add mushrooms, tomatoes, basil, garlic, salt and pepper to a large pot or large skillet. Cook until mushrooms soften, about 1-3 minutes.
Add milk and grated parmesan and mix together until cheese melts. Cook 1-2 mintues.
Add the vegetables back to the pot and mix everything together.
Add spaghetti noodles to a large serving dish. Drizzle extra-virgin olive oil, salt and pepper overtop. Serve vegetables overtop of spaghetti pasta.
Recipe Notes:
Cook pasta noodles until al dente. This is in between crunchy and mushy. It's cooked all the way through, but not mushy.
You can use fresh or frozen vegetables. Fresh vegetables tend to taste better, but frozen vegetables help to save time.
All vegetables should be chopped small into bite-sized pieces. This will help them cook faster.
Use freshly grated parmesan cheese for more flavor. Fresh parmesan will also melt into a beautiful creamy consistency that the jarred parmesan will not.