Pasta and Pasta Sauce Recipes
Spaghetti Primavera
Ingredients
- 1 cup sliced zucchini
- Salt
- 2 tomatoes, peeled and chopped
- 3 tablespoons olive oil, divided
- 3 cloves garlic, mashed, divided
- Salt and pepper to taste
- 10 fresh mushrooms, sliced
- 8 tablespoons butter, divided
- 1 1/2 cups broccoli pieces, blanched
- 1 1/2 cups snow peas, blanched
- 6 asparagus stalks, blanched and sliced
- 1 pound spaghetti, uncooked
- 1 cup heavy cream, warmed
- Chopped fresh basil, to taste
- 1/2 cup grated Parmesan cheese
- Chopped parsley
- Sautéed whole cherry tomatoes
Instructions
- Put zucchini in colander and sprinkle with salt. Set aside for 20 minutes.
- Rinse with cold running water and drain. Pat dry with paper towels.
- Sauté chopped tomatoes in 1 tablespoon oil with 1 mashed garlic clove, salt and pepper, until tomatoes render their juice.
- In another pan, lightly sauté mushrooms with remaining garlic in 2 tablespoons of the butter and remaining oil.
- Add zucchini, broccoli, snow peas and asparagus; cook only until heated through.
- Cook spaghetti al dente and drain.
- Melt remaining butter. Toss spaghetti with butter and warm cream.
- Add basil, salt and pepper to taste. Toss with cheese and vegetables.
- Sprinkle with parsley.
- Garnish with cherry tomatoes.