Spaghetti Alla Primavera . . .

SERVES 4–6

 

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

½ cup frozen peas, blanched

1 small zucchini, quartered lengthwise, cut to 1" lengths, blanched

1 lb. spaghetti, cooked al dente

1 cup heavy cream

⅔ cup grated Parmesan

2 tbsp. unsalted butter

Kosher salt and pepper, to taste

1 cup grape tomatoes, halved

2 tbsp. thinly shredded basil

½ cup lightly toasted pine nuts

 

Instructions:

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.