SPAGHETTI PRIMAVERA
From grizzlybear 16 years agoIngredients
- SAUTEED tomatoes shopping list
- 4 ts garlic, finely chopped shopping list
- 3 tb olive oil shopping list
- 3 c Ripe tomatoes, cubed shopping list
- 6 fresh basil leaves, chopped shopping list
- Or shopping list
- 1 ts dried basil shopping list
- salt and pepper shopping list
- SAUTEED mushrooms shopping list
- 2 c mushrooms, thinly sliced shopping list
- 1 tb vegetable oil shopping list
- 1/4 c parsley, finely chopped shopping list
- 1/2 ts dried red pepper flakes shopping list
- SAUTEED vegetables shopping list
- 1 1/2 c zucchini, quartered and shopping list
- Cut up shopping list
- 1 1/2 c asparagus, in 1" pieces shopping list
- 1 1/2 c green beans, in 1" pieces shopping list
- 1 c broccoli florets, in small shopping list
- Bite-size pieces shopping list
- 1/2 c peas shopping list
- 16 pea pods shopping list
- 2 ts garlic, finely chopped shopping list
- 3 tb olive oil shopping list
- pasta shopping list
- 1 lb spaghetti shopping list
- CREAM SAUCE shopping list
- 2 tb unsalted butter shopping list
- 1/4 c chicken broth shopping list
- 1/2 c dry white wine shopping list
- 1/4 c heavy cream shopping list
- 1/3 c pine nuts, toasted shopping list
- 2/3 c Parmesean cheese, grated shopping list
How to make it
- 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.
People Who Like This Dish 5
- dandelion Ashland, NE
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