Classic Spaghetti Primavera (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Dishes, Pasta | 4 | Servings | |
INGREDIENTS
| 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 | T | Olive oil |
| 1 | c | Sliced mushrooms |
| 2 | t | Minced garlic |
| 2 | c | Seeded and diced tomatoes |
| with juices | ||
| 2 | T | Minced fresh parsley |
| 2 | T | Minced fresh basil |
| 1/4 | c | Chicken broth, to 3/4c if |
| necessary | ||
| 3 | T | 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 |
INSTRUCTIONS
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. Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6507 Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 703
Calories From Fat: 487
Total Fat: 56g
Cholesterol: 116.6mg
Sodium: 1319.9mg
Potassium: 726.6mg
Carbohydrates: 25.1g
Fiber: 5g
Sugar: 9.5g
Protein: 30.4g