Classic Spaghetti Primavera
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Spaghetti (fresh)1.5 cups
Broccoli Floret1 cup
Pea (fresh or frozen)2 tbsps
Olive Oil1 cup
Mushroom (sliced)2 tsp
Garlic (minced)2 tbsps
Parsley (minced fresh)2 tbsps
Basil (minced fresh)1 cups
Chicken Broth (if necessary)3 tbsps
Unsalted Butter1 cup
Heavy Cream1 cup
Toasted Pine Nuts1
SaltDirections:
1
Bring a large pot of salted water to a boil, add spaghetti and cook until a little less than al dente, about 3 minutes
2
When done, drain, dry and return to the pot
3
Meanwhile bring another large pot of salted water to a boil
4
Add broccoli, zucchini, asparagus, and green beans
5
Cook for 3 minutes
6
Add peas and cook for one minute more
7
Drain vegetables and refresh in a bowl of cold water and set aside
8
In a skillet heat oil and add mushrooms and cook until firm, about 2 minutes
9
Add the tomatoes, including their liquid, and garlic and simmer for 3 to 4 minutes
10
Now stir in parsley and basil, and then add cooked spaghetti
11
Toss to combine
12
Then add the cooked green vegetables and toss gently until just heated through
13
Add some chicken broth if the mixture is too dry
14
Meanwhile, make your cream sauce
15
In a saucepan melt butter and add cream and heat until hot
16
Add Parmesan cheese and stir to combine
17
Add the cream sauce to the spaghetti mixture and gently to coat the spaghetti
18
Transfer to a serving dish and top with pine nuts, freshly ground black pepper and Parmesan cheese