| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Italian |
Italian, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
ts |
Garlic, finely chopped |
| 3 |
tb |
Olive Oil |
| 3 |
c |
Ripe Tomatoes, cubed |
| 6 |
|
Fresh Basil Leaves, chopped |
|
|
Or |
| 1 |
ts |
Dried Basil |
|
|
Salt and Pepper |
| 2 |
c |
Mushrooms, thinly sliced |
| 1 |
tb |
Vegetable Oil |
| 1/4 |
c |
Parsley, finely chopped |
| 1/2 |
ts |
Dried Red Pepper Flakes |
| 1 1/2 |
c |
Zucchini, quartered and |
|
|
Cut up |
| 1 1/2 |
c |
Asparagus, in 1" pieces |
| 1 1/2 |
c |
Green Beans, in 1" pieces |
| 1 |
c |
Broccoli Florets, in small |
|
|
Bite-size pieces |
| 1/2 |
c |
Peas |
| 16 |
|
Pea Pods |
| 2 |
ts |
Garlic, finely chopped |
| 3 |
tb |
Olive Oil |
| 1 |
lb |
Spaghetti |
| 2 |
tb |
Unsalted Butter |
| 1/4 |
c |
Chicken Broth |
| 1/2 |
c |
Dry White Wine |
| 1/4 |
c |
Heavy Cream |
| 1/3 |
c |
Pine Nuts, toasted |
| 2/3 |
c |
Parmesean Cheese, grated |
INSTRUCTIONS
SAUTEED TOMATOES
SAUTEED MUSHROOMS
SAUTEED VEGETABLES
PASTA
CREAM SAUCE
Sauteed Tomatoes: In a medium skillet, saute 2 ts garlic in 3 tb olive oil.
Add tomatoes, basil, and salt and pepper to taste. Cook over medium heat,
stirring occasionally, 5 minutes. Sauteed Mushrooms: In another medium
skillet, saute mushrooms in 1 tb oil for 2 minutes. Stir in parsley and red
pepper flakes. Mix well and set aside. Sauteed Vegetables: In a large pot
of boiling water, blanch zucchini, asparagus, green brans, broccoli, peas
and pea pods in seperate batches until crisp-tender. Plunge vegetables into
ice water. Drain. In same large pot, saute 2 ts garlic in 3 tb olive oil.
Add blanched vegetables. Cook, tossing often, over low heat until heated
through. Pasta: While vegetables are cooking, boil spaghetti in another
large pot of boiling water until al dente. Drain and return spaghetti to
pot. Cream Sauce: In a medium saucepan, melt butter over medium-low heat.
Whisk in chicken broth, wine, and cream until blended. Heat through.
Assembly: Strain tomatoes, reserving juice and pulp seperately. Set aside.
Pour hot cream sauce over spaghetti in pot, tossing to coat. Add half the
sauteed vegetables and tomato juice. Toss over medium-low heat. Add
rmeaining sauteed vegetables, sauteed mushrooms, and pine nuts. Toss until
warmed through. Gradually sprinkle with Parmesean cheese, tossing to mix.
Serve spaghetti in heated bowls. Spoon tomatoes over each serving.
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