Ingredients Jump to Instructions ↓

  1. 1/2 pound fresh spaghetti

  2. 1 1/2 cups broccoli florets

  3. 1 cup zucchini, cut into 1/2-inch dice

  4. 1/2 cup thin asparagus , cut into 1/2 cup green beans , cut into 1 1/2-inch lengths

  5. 1/2 cup fresh or frozen peas

  6. 2 tablespoons olive oil

  7. 1 cup sliced mushrooms

  8. 2 teaspoon minced garlic

  9. 2 cups seeded and diced tomatoes, including any juices

  10. 2 tablespoons minced fresh parsley

  11. 2 tablespoons minced fresh basil

  12. 1/4 to 1/3 cups chicken broth-if necessary

  13. 3 tablespoons unsalted butter

  14. 1/2 cup heavy cream

  15. 1/2 cup freshly grated Parmesan cheese

  16. 1/2 cup toasted pine nuts Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil, add spaghetti and cook until a little less than al dente , about 3 minutes. When done, drain, dry and return to the pot. Meanwhile bring another large pot of salted water to a boil. Add broccoli, zucchini , asparagus, and green beans. Cook for 3 minutes. Add peas and cook for one minute more. Drain vegetables and refresh in a bowl of cold water and set aside. In a skillet heat oil and add mushrooms and cook until firm, about 2 minutes. Add the tomatoes , including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir in parsley and basil, and then add cooked spaghetti . Toss to combine. Then add the cooked green vegetables and toss gently until just heated through. Add some chicken broth if the mixture is too dry. Meanwhile, make your cream sauce. In a saucepan melt butter and add cream and heat until hot. Add Parmesan cheese and stir to combine. Add the cream sauce to the spaghetti mixture and gently to coat the spaghetti. Transfer to a serving dish and top with pine nuts, freshly ground black pepper and Parmesan cheese.


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