Spaghetti Alla Primavera

Photo by diane m.
Adapted from saveur.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

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

Directions

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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