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á-1292

Spaghetti Alla Primavera

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Rate this recipe 4.6/5 (12 Votes)
Spaghetti Alla Primavera 1 Picture

Ingredients

  • 6 tbsp. olive oil
  • 3 cloves garlic, minced
  • 6 oz. button mushrooms, quartered
  • 1 cup asparagus tips, blanched
  • 1 cup small broccoli florets, blanched
  • 1/2 cup frozen peas, blanched
  • 1 small zucchini, quartered lengthwise, cut to 1" lengths, blanched
  • 1 lb. spaghetti, cooked al dente
  • 1 cup heavy cream
  • 2/3 cup grated Parmesan
  • 2 tbsp. unsalted butter
  • Kosher salt and pepper, to taste
  • 1 cup grape tomatoes, halved
  • 2 tbsp. thinly shredded basil
  • 1/2 cup lightly toasted pine nuts

Details

Adapted from saveur.com

Preparation

Step 1

1. Heat 5 tbsp. oil in a 12" skillet over medium heat. Add ⅔ of the garlic; cook until golden, about 2 minutes. Add mushrooms; cook until golden, about 3 minutes. Add asparagus, broccoli, peas, and zucchini; cook 3 minutes. Add pasta, cream, Parmesan, and butter, season with salt and pepper, and toss to combine; transfer to a platter.

2. Bring remaining oil and garlic, tomatoes, and basil to a simmer over medium heat; pour over pasta; garnish with nuts.

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