Spaghetti Primavera - BigOven 60910

Spaghetti Primavera

Ready in 1 hour

Top-ranked recipe named "Spaghetti Primavera"

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Try this Spaghetti Primavera recipe, or contribute your own. "Vegetables" and "Italian" are two tags used to describe Spaghetti Primavera.


Ingredients

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PASTA
1 lb Spaghetti
1/3 c Pine Nuts; toasted
1/2 ts Dried Red Pepper Flakes
6 Fresh Basil Leaves; chopped or
2 c Mushrooms; thinly sliced
SAUTEED VEGETABLES
2 ts Garlic; finely chopped
1/4 c Parsley; finely chopped
SAUTEED TOMATOES
1/2 c Peas
2/3 c Parmesean Cheese; grated
4 ts Garlic; finely chopped
1 c Broccoli; florets in small bite-size pieces
Salt and pepper
1 1/2 c Asparagus; in 1" pieces
1/2 c Dry white wine
1 1/2 c Zucchini; quartered and cut up
1 tb Vegetable oil
16 Pea Pods
1/4 c Heavy cream
3 tb olive oil
1/4 c Chicken broth
1 ts Dried basil
SAUTEED MUSHROOMS
3 c Tomatoes; Ripe, cubed
CREAM SAUCE
2 tb Unsalted butter
3 tb olive oil
1 1/2 c Green Beans; in 1" pieces

Original recipe makes 6

Servings  

Preparation

Sauteed Tomatoes: In a medium skillet, saute 2 ts garlic in 3 tb olive oil. Add tomatoes, basil, and salt and pepper to taste. Cook over medium heat, stirring occasionally, 5 minutes. Sauteed Mushrooms: In another medium skillet, saute mushrooms in 1 tb oil for 2 minutes. Stir in parsley and red pepper flakes. Mix well and set aside. Sauteed Vegetables: In a large pot of boiling water, blanch zucchini, asparagus, green brans, broccoli, peas and pea pods in seperate batches until crisp-tender. Plunge vegetables into ice water. Drain. In same large pot, saute 2 ts garlic in 3 tb olive oil. Add blanched vegetables. Cook, tossing often, over low heat until heated through. Pasta: While vegetables are cooking, boil spaghetti in another large pot of boiling water until al dente. Drain and return spaghetti to pot. Cream Sauce: In a medium saucepan, melt butter over medium-low heat. Whisk in chicken broth, wine, and cream until blended. Heat through. Assembly: Strain tomatoes, reserving juice and pulp seperately. Set aside. Pour hot cream sauce over spaghetti in pot, tossing to coat. Add half the sauteed vegetables and tomato juice. Toss over medium-low heat. Add rmeaining sauteed vegetables, sauteed mushrooms, and pine nuts. Toss until warmed through. Gradually sprinkle with Parmesean cheese, tossing to mix. Serve spaghetti in heated bowls. Spoon tomatoes over each serving.

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Calories Per Serving: 796 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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