Spaghetti Alla Primavera . . .

Mixing spaghetti and vegetables with a bit of cream is pasta like no other. Made famous at Le Cirque in New York City, this dish is a tourist favorite and widely served all over Italy.





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

 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



1. Heat 5 tbsp. oil in a 12" skillet over medium heat. Add  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.