Spaghetti Primavera

Recipe Ingredients

		Sauteed Tomatoes
4 teaspoons	20ml	Garlic - finely chopped
3 tablespoons	45ml	Olive oil
3 cups	187g / 6.6oz	Ripe tomatoes - cubed
6		Fresh basil leaves - chopped
		Or
1 teaspoon	5ml	Dried basil
		Salt and pepper
		Sauteed Mushrooms
2 cups	474ml	Mushrooms - thinly sliced
1 tablespoon	15ml	Vegetable oil
1/4 cup	36g / 1.3oz	Parsley - finely chopped
1/2 teaspoon	2.5ml	Dried red pepper flakes
		Sauteed Vegetables
1 1/2 cups	355ml	Zucchini - quartered and
		Cut up
1 1/2 cups	355ml	Asparagus - in 1" pieces
1 1/2 cups	240g / 8.5oz	Green beans - in 1" pieces
1 cup	146g / 5.1oz	Broccoli florets - in small
		Bite-size pieces
1/2 cup	118ml	Peas
16		Pea pods
2 teaspoons	10ml	Garlic - finely chopped
3 tablespoons	45ml	Olive oil
		Pasta
1 lb	454g / 16oz	Spaghetti
		Cream Sauce
2 tablespoons	30ml	Unsalted butter
1/4 cup	59ml	Chicken broth
1/2 cup	118ml	Dry white wine
1/4 cup	59ml	Heavy cream
1/3 cup	78ml	Pine nuts - toasted
2/3 cup	97g / 3.4oz	Parmesean cheese - grated

Recipe Instructions

Sauteed Tomatoes: In a medium skillet, saute 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. Sauteed Mushrooms: In another medium skillet, saute mushrooms in 1 tb oil for 2 minutes. Stir in parsley and red pepper flakes. Mix well and set aside. Sauteed Vegetables: In a large pot of boiling water, blanch zucchini, asparagus, green brans, broccoli, peas and pea pods in seperate batches until crisp-tender. Plunge vegetables into ice water. Drain. In same large pot, saute 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 seperately. Set aside. Pour hot cream sauce over spaghetti in pot, tossing to coat. Add half the sauteed vegetables and tomato juice. Toss over medium-low heat. Add rmeaining sauteed vegetables, sauteed 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.

By Spaghetti Primavera on PrimSpaghetti, avera

Source:
Anita A. Matejka

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