Spaghetti primavera
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Spaghetti primavera
  Spaghetti    Vegetables    Italian  
Last updated 6/12/2012 12:51:29 AM. Recipe ID 13078. Report a problem with this recipe.
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      Title: Spaghetti primavera
 Categories: Italian, Vegetables
      Yield: 6 Servings
 
MMMMM----------------------SAUTEED TOMATOES---------------------------
      4 ts Garlic, finely chopped
      3 tb Olive Oil
      3 c  Ripe Tomatoes, cubed
      6    Fresh Basil Leaves, chopped
           Or
      1 ts Dried Basil
           Salt and Pepper

MMMMM---------------------SAUTEED MUSHROOMS--------------------------
      2 c  Mushrooms, thinly sliced
      1 tb Vegetable Oil
    1/4 c  Parsley, finely chopped
    1/2 ts Dried Red Pepper Flakes

MMMMM---------------------SAUTEED VEGETABLES--------------------------
  1 1/2 c  Zucchini, quartered and
           Cut up
  1 1/2 c  Asparagus, in 1" pieces
  1 1/2 c  Green Beans, in 1" pieces
      1 c  Broccoli Florets, in small
           Bite-size pieces
    1/2 c  Peas
     16    Pea Pods
      2 ts Garlic, finely chopped
      3 tb Olive Oil

MMMMM---------------------------PASTA--------------------------------
      1 lb Spaghetti

MMMMM------------------------CREAM SAUCE-----------------------------
      2 tb Unsalted Butter
    1/4 c  Chicken Broth
    1/2 c  Dry White Wine
    1/4 c  Heavy Cream
    1/3 c  Pine Nuts, toasted
    2/3 c  Parmesean Cheese, grated
 
  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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Recipe ID 13078 (Apr 03, 2005)

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