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Spaghetti Primavera

Mormon.Cook's picture
  Tomatoes 2
  Oil 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1 Dash
  Pepper 1 Dash
  Mushrooms 10
  Oil 2 Tablespoon
  Matchstick cut zucchini 1 Cup (16 tbs)
  Broccoli florets 2 Cup (32 tbs)
  Sugar snap peas/Snow peas 1 1⁄2 Cup (24 tbs)
  Green peas 1 Cup (16 tbs)
  Spaghetti 1 Pound
  Parmesan cheese 1⁄2 Cup (8 tbs)
  Melted butter 1⁄3 Cup (5.33 tbs)
  Whipping cream 1 Cup (16 tbs)
  Pine nuts/Slivered almonds 1⁄3 Cup (5.33 tbs)

Saute tomatoes in oil with garlic, parsley, salt, and pepper. In another pan lightly saute mushrooms in oil. Blanch all other vegetables in boiling water until tender crisp. Drain well; add to mushrooms. Keep hot. Cook spaghetti as package directs, adding 1 tablespoon oil to cooking water. Drain. Lightly mix cheese, butter, and cream into spaghetti. Add salt and pepper to taste. Serve spaghetti on large platter topped with vegetables. Garnish with sauteed tomatoes and nuts. Vary vegetables with the season.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 359 Calories from Fat 174

% Daily Value*

Total Fat 20 g30.4%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol 43.4 mg14.5%

Sodium 99.9 mg4.2%

Total Carbohydrates 37 g12.4%

Dietary Fiber 1.9 g7.8%

Sugars 3.9 g

Protein 11 g21.2%

Vitamin A 32.5% Vitamin C 86.2%

Calcium 11.1% Iron 15.1%

*Based on a 2000 Calorie diet

Spaghetti Primavera Recipe