Recipe

Spaghetti Primavera Recipe

	Grizzlybear / All my dishes 2 years, 3 months ago This is really great the next day reheated Prep:20m Cook:40m Servings:4	Grizzlybear
	pasta

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Ingredients

SAUTEED TOMATOES

4 ts Garlic, finely chopped

3 tb Olive Oil

3 c Ripe Tomatoes, cubed

6 Fresh Basil Leaves, chopped

1 ts Dried Basil

Salt and Pepper

SAUTEED MUSHROOMS

2 c Mushrooms, thinly sliced

1 tb Vegetable Oil

1/4 c Parsley, finely chopped

1/2 ts Dried Red Pepper Flakes

SAUTEED VEGETABLES

1 1/2 c Zucchini, quartered and

Cut up

1 1/2 c Asparagus, in 1" pieces

1 1/2 c Green Beans, in 1" pieces

1 c Broccoli Florets, in small

Bite-size pieces

1/2 c Peas

16 Pea Pods

2 ts Garlic, finely chopped

3 tb Olive Oil

PASTA

1 lb Spaghetti

CREAM SAUCE

2 tb Unsalted Butter

1/4 c Chicken Broth

1/2 c Dry White Wine

1/4 c Heavy Cream

1/3 c Pine Nuts, toasted

2/3 c Parmesean Cheese, grated

Directions

Sauteed Tomatoes: In a medium skillet, sauté 2 ts garlic in 3 tb olive oil. Add tomatoes, basil, and salt and pepper to taste. Cook over medium heat, stirring occasionally, 5 minutes. Sautéed Mushrooms: In another medium skillet, sauté mushrooms in 1 tb oil for 2 minutes. Stir in parsley and red pepper flakes. Mix well and set aside.

Sautéed Vegetables: In a large pot of boiling water, blanch zucchini, asparagus, green beans, broccoli, peas and pea pods in separate batches until crisp-tender. Plunge vegetables into ice water. Drain. In same large pot, sauté 2 ts garlic in 3 tb olive oil. Add blanched vegetables. Cook, tossing often, over low heat until heated through. Pasta: While vegetables are cooking, boil spaghetti in another large pot of boiling water until al dente. Drain and return spaghetti to pot.

Cream Sauce: In a medium saucepan, melt butter over medium-low heat. Whisk in chicken broth, wine, and cream until blended. Heat through. Assembly: Strain tomatoes, reserving juice and pulp separately. Set aside. Pour hot cream sauce over spaghetti in pot, tossing to coat. Add half the sautéed vegetables and tomato juice. Toss over medium-low heat. Add

remaining sautéed vegetables, sautéed mushrooms, and pine nuts. Toss until warmed through. Gradually sprinkle with Parmesean cheese, tossing to mix. Serve spaghetti in heated bowls. Spoon tomatoes over each serving.

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