8 oz. multigrain, whole-wheat or spelt spaghetti
1 lb. broccoli florets, chopped
1 c. frozen peas
4 slices bacon
1 stick butter
1 c. heavy cream
2 cloves garlic, minced
2 c. freshly grated Parmesan
Pasta cooking water, as needed
2 T. fresh Italian (flat-leaf) parsley, snipped (optional)
Grated Parmesan cheese (optional)
Coarsely ground black pepper
Cook spaghetti according to package directions, adding broccoli florets and frozen peas for the last 5 minutes of cooking. Drain, reserving the cooking water, and set aside. Meanwhile, cook bacon in a medium-size skillet and set aside on a paper towel-lined plate; let cool and break into bite-size pieces.
For the sauce, melt butter and warm cream in a small saucepan. Add garlic and cook for 1 minute. Season to taste with salt and pepper. Add the Parmesan and stir until melted. Bring to boiling and reduce heat. Boil gently, uncovered, until sauce has thickened. Remove from heat and stir in bacon pieces.
Place spaghetti-vegetable mixture in a large bowl and pour the sauce over it. Toss gently to combine. If needed, thin the mixture to desired consistency with more of the reserved cooking water. Top with snipped parsley and additional grated Parmesan cheese. Season to taste with salt and pepper.