SPAGHETTI PRIMAVERA

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Spaghetti Primavera image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 21

4 tablespoons olive oil
Salt
1/2 cup shelled fresh peas
3/4 cup heavy cream
3 tablespoons mascarpone
3 tablespoons unsalted butter
1/4 cup grated Parmesan cheese (about 1 ounce), approximately, plus additional cheese for the table
Freshly ground pepper to taste
2 tablespoons pine nuts
1 cup thinly sliced mushrooms
1 medium-size zucchini, split and sliced 1/8 inch thick
1 cup broccoli flowerets
1/2 cup green beans, preferably haricots verts, trimmed and cut 1 inch long
12 very thin asparagus, cut in 1-inch segments
1 teaspoon finely chopped jalapeno pepper or 1/2 teaspoon red pepper flakes
1 tablespoon finely chopped garlic
3 sprigs basil, leaves only, chopped fine
4 fresh ripe plum tomatoes, seeded and cut in 1/2-inch cubes
1/2 pound spaghetti
2 tablespoons chopped chives
Whole basil leaves for garnish

Steps:

  • Bring 1 gallon of water with 1 tablespoon of the olive oil to a boil. Let simmer until ready to cook the pasta.
  • In a 1 1/2- to 2-quart saucepan, bring a quart of water with 1/2 tablespoon salt to a boil. Add the fresh peas and cook for 3 minutes. Drain, cool the peas under cold running water and drain again. Set the peas aside.
  • In the same saucepan, combine the heavy cream, mascarpone, butter, Parmesan cheese, a pinch of salt and freshly ground pepper. Cook slowly over low heat for 5 minutes. Remove from heat and set aside.
  • In a large skillet, place 2 tablespoons olive oil and toast the pine nuts over high heat until light brown. Add the mushrooms, zucchini, broccoli, green beans, asparagus and jalapeno pepper, and cook, stirring, for 5 to 7 minutes. Season with salt and pepper to taste. Stir in the peas and set aside.
  • Warm the remaining tablespoon of olive oil in a small pan over medium heat. Add the garlic and basil and cook slowly for 2 minutes. Do not allow the garlic to color. Add the tomatoes, salt and pepper to taste, and cook another 3 to 4 minutes. Mix with the sauteed vegetables.
  • Just before serving, add a tablespoon of salt to the boiling water, plunge the spaghetti into the water, stir and cook for 5 to 7 minutes until al dente. Drain and return the spaghetti to the pot. Add the reserved Parmesan cream sauce, the chives and half of the sauteed vegetable mixture. Toss well for two minutes and add a little additional Parmesan cheese if the sauce needs thickening.
  • Pour the spaghetti mixture into a warm bowl. Sprinkle the remaining vegetables over it. Decorate with basil leaves and serve grated Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 715, UnsaturatedFat 24 grams, Carbohydrate 57 grams, Fat 49 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 22 grams, Sodium 836 milligrams, Sugar 9 grams, TransFat 0 grams

Samrat Deula
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This is the best primavera recipe I've ever had. I will definitely be making it again and again.


Alisha Mahato
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I'm not a huge fan of vegetables, but this dish was so good I ate every bite.


Skye Taoro
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This dish is so easy to make, even a beginner cook can make it.


Pawanrai Chamling
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I love that this recipe is healthy and delicious. It's a great way to get your daily dose of vegetables.


Mwansa Ngulubd
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This recipe is a keeper! I've made it several times and it's always a hit.


Chul Bul
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I made this recipe exactly as written and it turned out perfect. I will definitely be making it again.


Arzu Ali
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This dish is so flavorful and satisfying. I love the combination of vegetables and pasta.


Juliana Enitan
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The sauce in this recipe is amazing! I could eat it with a spoon.


Amber Lunny
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I love that this recipe is so versatile. You can add or remove vegetables depending on what you have on hand.


Aadil Hussain
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This is a great recipe for a quick and easy weeknight meal. I always have the ingredients on hand.


Alizy Khokhar
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I made this dish for a dinner party last night and it was a hit! Everyone loved it.


Aisha Al Shirazi
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This recipe is a great way to get your kids to eat their vegetables. My kids loved it!


Shonisani Innocent
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I was pleasantly surprised by how delicious this dish was. I'm not usually a fan of primavera, but this recipe changed my mind.


Angelyn Pascua
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I've tried many primavera recipes, and this one is by far the best. The sauce is creamy and flavorful, and the vegetables are cooked perfectly.


Raelyn Renae
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This is my go-to pasta dish! So easy and flavorful, I can make it any night of the week.