Spaghetti Alla Primavera
By á-1292
Rate this recipe
4.6/5
(12 Votes)
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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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