Bring a large pot of water to a boil; prepare pasta according to package directions. When done, drain and place in large serving bowl; keep warm if necessary. Meanwhile, heat oil in large nonstick frying pan over medium heat. Add onion; saute for 3 to 5 minutes, until translucent. Add garlic; saute 2 minutes longer, being careful not to let mixture brown. Add salt and pepper to taste. Add 1/2 cup wine; simmer 2 to 3 minutes. Add remaining 1/2 cup wine; simmer 2 more minutes. Add basil, broccoli, cauliflower, mushrooms, carrots and bell pepper; simmer for 10 minutes. Add tomatoes and thyme, stirring gently. Bring to a slow boil. Reduce heat to low; simmer for 10 minutes. Add sauce mixture and pine nuts to pasta; stir to coat well. Stir in 1/2 cup grated cheese. Sprinkle additional cheese on top. Sprinkle with a little chopped parsley, garnish with parsley sprigs and serve. Yields 4 to 6 servings.

Comments: Glines suggests cutting only half the bell pepper into strips, then cutting the other half into a jack-o-lantern face to use as a Halloween or fall garnish; cutting a green bell pepper half in a Christmas tree shape during the holidays; or a red bell-pepper half into a heart for Valentine's Day.

Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Karen Glines, Des Peres

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com