Side Pannel
Classic Spaghetti Primavera (Mf)
Classic Spaghetti Primavera (Mf)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 1/2 lb Fresh spaghetti
- 1 1/2 c Broccoli florets
- 1 c Zucchini, 1/2-inch dice
- 1/2 c Thin asparagus, cut into 1
- -1/2-inch lengths
- 1/2 c Green beans, cut into 1
- -1/2-inch lengths
- 1/2 c Fresh or frozen peas
- 2 tb Olive oil
- 1 c Sliced mushrooms
- 2 ts Minced garlic
- 2 c Seeded and diced tomatoes,
- -with juices
- 2 tb Minced fresh parsley
- 2 tb Minced fresh basil
- 1/4 c Chicken broth (to 3/4c), if
- -necessary
Directions
SAUCE
3 tb Unsalted butter
1/2 c Heavy cream
1/2 c Freshly grated Parmesan
-cheese
1/2 c Toasted pine nuts
Salt and pepper to taste
Bring a large pot of salted water to a boil, add spaghetti and cook until a
little less than al dente, about 3 minutes. When done, drain, dry and
return to the pot. Meanwhile bring another large pot of salted water to a
boil. Add broccoli, zucchini, asparagus, and green beans. Cook for 3
minutes. Add peas and cook for one minute more. Drain vegetables and
refresh in a bowl of cold water and set aside. In a skillet heat oil and
add mushrooms and cook until firm, about 2 minutes. Add the tomatoes,
including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir
in parsley and basil, and then add cooked spaghetti. Toss to combine. Then
add the cooked green vegetables and toss gently until just heated through.
Add some chicken broth if the mixture is too dry. Meanwhile, make your
cream sauce. In a saucepan melt butter and add cream and heat until hot.
Add Parmesan cheese and stir to combine. Add the cream sauce to the
spaghetti mixture and gently to coat the spaghetti. Transfer to a serving
dish and top with pine nuts, freshly ground black pepper and Parmesan
cheese.
3 tb Unsalted butter
1/2 c Heavy cream
1/2 c Freshly grated Parmesan
-cheese
1/2 c Toasted pine nuts
Salt and pepper to taste
Bring a large pot of salted water to a boil, add spaghetti and cook until a
little less than al dente, about 3 minutes. When done, drain, dry and
return to the pot. Meanwhile bring another large pot of salted water to a
boil. Add broccoli, zucchini, asparagus, and green beans. Cook for 3
minutes. Add peas and cook for one minute more. Drain vegetables and
refresh in a bowl of cold water and set aside. In a skillet heat oil and
add mushrooms and cook until firm, about 2 minutes. Add the tomatoes,
including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir
in parsley and basil, and then add cooked spaghetti. Toss to combine. Then
add the cooked green vegetables and toss gently until just heated through.
Add some chicken broth if the mixture is too dry. Meanwhile, make your
cream sauce. In a saucepan melt butter and add cream and heat until hot.
Add Parmesan cheese and stir to combine. Add the cream sauce to the
spaghetti mixture and gently to coat the spaghetti. Transfer to a serving
dish and top with pine nuts, freshly ground black pepper and Parmesan
cheese.
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