Recipe - Classic Spaghetti Primavera (Mf)

One half pound Fresh spaghetti
1 One half cup Broccoli florets
1 cup Zucchini, 1/2inch dice
One half cup Thin asparagus, cut into 1
1/2inch lengths
One half cup Green beans, cut into 1
1/2inch lengths
One half cup Fresh or frozen peas
2 tablespoon Olive oil
1 cup Sliced mushrooms
2 teaspoon Minced garlic
2 cup Seeded and minced tomatoes,
with juices
2 tablespoon Minced fresh parsley
2 tablespoon Minced fresh basil
One fourth cup Chicken broth (to 3/4c), if
necessary

SAUCE
3 tablespoon Unsalted butter
One half cup Heavy cream
One half cup Freshly grated Parmesan
cheese
One half cup Toasted pine nuts
Salt and pepper to taste

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.

Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC Format by Gail Shermeyer, 4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6507

Posted to MCRecipe Digest V1 #495 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.