Ingredients Jump to Instructions ↓

  1. --SAUTEED TOMATOES-- 4 ts Garlic, finely chopped

  2. 3 c Ripe Tomatoes, cubed

  3. 6 Fresh Basil Leaves, chopped

  4. Or 1 ts Dried Basil

  5. Salt and Pepper --SAUTEED MUSHROOMS-- 2 c Mushrooms, thinly sliced

  6. 1 tb Vegetable Oil

  7. 1/4 c Parsley, finely chopped

  8. 1/2 ts Dried Red Pepper Flakes

  9. --SAUTEED VEGETABLES-- 1 1/2 c Zucchini, quartered and 1 1/2 c Asparagus, in

  10. 1 1/2 c Green Beans, in

  11. 1" pieces

  12. 1 c Broccoli Florets, in small

  13. Bite-size pieces 1/2 c Peas

  14. 16 Pea Pods

  15. 2 ts Garlic, finely chopped

  16. 3 tb Olive Oil

  17. --PASTA-- 1 lb Spaghetti

  18. --CREAM SAUCE-- 2 tb Unsalted Butter

  19. 1/4 c Chicken Broth

  20. 1/2 c Dry White Wine

  21. 1/4 c Heavy Cream

  22. 1/3 c Pine Nuts, toasted

  23. 2/3 c Parmesean Cheese, grated

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback