Free Recipes : Spaghetti Primavera

Spaghetti Primavera



Ingredients

Sautéed Tomatoes
4 tspn garlic, finely chopped
3 tbsp olive oil
3 cups  ripe tomatoes, cubed
6 fresh basil leaves, chopped or 1 tspn dried basil
salt and pepper

Sautéed Mushrooms
2 cups  mushrooms, thinly sliced
1 tbsp vegetable oil
¼ cup  parsley, finely chopped
½ tspn dried red pepper flakes

Sautéed Vegetables
1 ½ cups  zucchini, quartered and cut up
1 ½ cups asparagus, in 1" pieces
1 ½ cups green beans, in 1" pieces
1 cup  broccoli florets, in small bite-size pieces
½ cup  peas
16 pea pods
2 tspn garlic, finely chopped
3 tbsp olive oil

Pasta
1 lb spaghetti

Cream Sauce
2 tbsp unsalted butter
¼ cup  chicken broth
½ cup  dry white wine
¼ cup  heavy cream
¼ cup  pine nuts, toasted
¾ cup  parmesan cheese, grated
 

  1. Sautéed Tomatoes: In a medium skillet, sauté 2 tspn garlic in 3 tbsp olive oil.
  2. Add tomatoes, basil, and salt and pepper to taste. Cook over medium heat, stirring occasionally, 5 minutes.
  3. Sautéed Mushrooms: In another medium skillet, sauté mushrooms in 1 tbsp oil for 2 minutes.
  4. Stir in parsley and red pepper flakes. Mix well and set aside.
  5. 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.
  6. Plunge vegetables into ice water. Drain.
  7. In same large pot, sauté 2 tspn garlic in 3 tbsp olive oil. Add blanched vegetables.
  8. Cook, tossing often, over low heat until heated through.
  9. Pasta: While vegetables are cooking, boil spaghetti in another large pot of boiling water until al dente. Drain and return spaghetti to pot.
  10. Cream Sauce: In a medium saucepan, melt butter over medium-low heat.
  11. Whisk in chicken broth, wine, and cream until blended. Heat through.
  12. Assembly: Strain tomatoes, reserving juice and pulp separately. Set aside.
  13. Pour hot cream sauce over spaghetti in pot, tossing to coat.
  14. Add half the sautéed vegetables and tomato juice. Toss over medium-low heat.
  15. Add remaining sautéed vegetables, sautéed mushrooms, and pine nuts. Toss until warmed through.
  16. Gradually sprinkle with Parmesan cheese, tossing to mix.
  17. Serve spaghetti in heated bowls. Spoon tomatoes over each serving.


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Deep Fryer
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