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Рецепт Classic Spaghetti Primavera
by Global Cookbook

Classic Spaghetti Primavera
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Ингредиенты

  • 1/2 lb Fresh spaghetti
  • 1 1/2 c. Broccoli florets
  • 1 c. Zucchini, 1/2-inch dice
  • 1/2 c. Thin asparagus, cut into 1 1/2-inch lengths
  • 1/2 c. Green beans, cut into 1 1/2-inch lengths
  • 1/2 c. Fresh or possibly frzn peas
  • 2 Tbsp. Extra virgin olive oil
  • 1 c. Sliced mushrooms
  • 2 tsp Chopped garlic
  • 2 c. Seeded and diced tomatoes, with juices
  • 2 Tbsp. Chopped fresh parsley
  • 2 Tbsp. Chopped fresh basil
  • 1/4 c. Chicken broth (to 3/4c), if necessary
  • 3 Tbsp. Unsalted butter
  • 1/2 c. Heavy cream
  • 1/2 c. Freshly grated Parmesan cheese
  • 1/2 c. Toasted pine nuts Salt and pepper to taste

Инструкции

  1. Bring a large pot of salted water to a boil, add in spaghetti and cook till a little less than al dente, about 3 min. When done, drain, dry and return to the pot. Meanwhile bring another large pot of salted water to a boil. Add in broccoli, zucchini, asparagus, and green beans. Cook for 3 min. Add in peas and cook for one minute more. Drain vegetables and refresh in a bowl of cool water and set aside. In a skillet heat oil and add in mushrooms and cook till hard, about 2 min. Add in the tomatoes, including their liquid, and garlic and simmer for 3 to 4 min. Now stir in parsley and basil, and then add in cooked spaghetti. Toss to combine. Then add in the cooked green vegetables and toss gently till just heated through.
  2. Add in some chicken broth if the mix is too dry. Meanwhile, make your cream sauce. In a saucepan heat butter and add in cream and heat till warm.
  3. Add in Parmesan cheese and stir to combine. Add in the cream sauce to the spaghetti mix and gently to coat the spaghetti. Transfer to a serving dish and top with pine nuts, freshly grnd black pepper and Parmesan cheese.
  4. Yield: 4 to 6 servings