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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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Spaghetti Primavera Recipe