Spaghetti Alla Primavera

By á-1292

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.