Pasta Primavera

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 to 8 servings.

CATEGORIES
Ingredients
  • 1 bunch broccoli, florets
  • 2 small yellow squash
  • 4 asparagus spears, each about 5 inches long
  • 1 1/2 cups green beans, trimmed and cut into 1-inch lengths
  • Salt to taste
  • 3/4 cup fresh or frozen peas
  • 1/2 cup snow peas
  • 1 tablespoon peanut, vegetable or corn oil
  • 2 cups thinly sliced mushrooms
  • Freshly ground pepper to taste
  • 1 teaspoon chopped hot, fresh, red or green chillies, or about 1/2 teaspoon dried red pepper flakes
  • 1/4 cup finely chopped parsley
  • 6 tablespoons olive oil
  • 2 cloves finely chopped garlic
  • 3 tomatoes cubed
  • 1/4 cup fresh basil leaves, julienned
  • 1 pound fresh fettucine
  • 4 tablespoons butter
  • 2 tablespoons fresh or canned chicken broth
  • 1/2 cup heavy cream
  • 2/3 cup Parmesan cheese
  • 1/2 cup pine nuts
Directions

Trim the broccoli and break it into bite-size florets. Set aside. Trim off and discard the ends of the yellow squash but do not peel. Cut the squash into quarters. Cut each quarter into 1-inch or slightly longer lengths. There should be about 11/2 cups, no more. Set aside. Cut each asparagus spear into thirds. Set aside. Cook each of the green vegetables separately in boiling salted water to cover. The essential thing is to cook each vegetable so that it remains crisp-tender. Cook the broccoli, squash, green beans, and asparagus for about 5 minutes. Drain well, run under cold water to chill, and drain thoroughly. Combine them in a mixing bowl. Cook the peas and snow peas for about minute if fresh, or 30 seconds if frozen. Drain, chill, and drain again. Combine them in a mixing bowl. Heat the peanut oil in a skillet and add the mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook for about 2 minutes. Add the mushrooms to the vegetables. Add the chopped chilies and parsley. Heat 3 tablespoons of the olive oil in a saucepan and add half the garlic, the tomatoes, salt, and pepper to taste. Cook for about 4 minutes, stirring gently so as not to break up the tomatoes more than is essential. Add the basil, stir and set aside. Heat the remaining 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, just to heat through. Drop the spaghetti into boiling salted water. Cook until al dente. The spaghetti when ready must retain just a slight resilience in the center. Drain well. Melt the butter in a utensil large enough to hold the drained spaghetti and vegetables. Add the chicken broth, 1/2 cup cream, and cheese, stirring constantly. Cook gently on and off the heat until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing and stirring over very low heat. Add the remaining vegetables and, if the sauce seems too dry, add about 1/4 cup more cream. The sauce should not be soupy. Add the pine nuts and give the mixture one final tossing. Serve equal portions of the spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately. Four

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