Classic Spaghetti Primavera (Mf)

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4 Servings

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Classic Spaghetti Primavera (Mf) Ingredients

1/2 lb Fresh spaghetti 2 tb Minced fresh parsley
1 1/2 c Broccoli florets 2 tb Minced fresh basil
1 c Zucchini, 1/2-inch dice 1/4 c Chicken broth (to 3/4c), if
1/2 c Thin asparagus, cut into 1 SAUCE
1/2 c Green beans, cut into 1 3 tb Unsalted butter
1/2 c Fresh or frozen peas 1/2 c Heavy cream
2 tb Olive oil 1/2 c Freshly grated Parmesan
1 c Sliced mushrooms 1/2 c Toasted pine nuts
2 ts Minced garlic Salt and pepper to taste
2 c Seeded and diced tomatoes,

Instructions for Classic Spaghetti Primavera (Mf)

Bring a large pot of salted water to a boil, add spaghetti and cook until a little less than al dente, about 3 minutes. When done, drain, dry and return to the pot. Meanwhile bring another large pot of salted water to a boil. Add broccoli, zucchini, asparagus, and green beans. Cook for 3 minutes. Add peas and cook for one minute more. Drain vegetables and refresh in a bowl of cold water and set aside. In a skillet heat oil and add mushrooms and cook until firm, about 2 minutes. Add the tomatoes, including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir in parsley and basil, and then add cooked spaghetti. Toss to combine. Then add the cooked green vegetables and toss gently until just heated through. Add some chicken broth if the mixture is too dry. Meanwhile, make your cream sauce. In a saucepan melt butter and add cream and heat until hot. Add Parmesan cheese and stir to combine. Add the cream sauce to the spaghetti mixture and gently to coat the spaghetti. Transfer to a serving dish and top with pine nuts, freshly ground black pepper and Parmesan cheese. Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6507 Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.

Main Ingredient: PastaCuisine: Uncategorized

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