Saturday, September 20, 2008

Spaghetti primavera

(I actually meant to post this in the summer, happy late summer!)
1 cup sliced zucchini
Salt
2 tomatoes, peeled and chopped (or a can of diced tomatoes, which is what I actually do)
3 T. olive oil, divided
3 cloves garlic, mashed, divided
Salt and pepper to taste
10 fresh mushrooms, sliced
8 T. butter, divided
1 1/2 cups brocolli pieces, blanched
1 1 /2 cups snow peas, blanched
6 asparagus stalks, blanched and sliced
1 lb. spaghetti, uncooked
1 cup heavy cream, warmed
Basil, chopped (to taste)
1/2 cup grated parmesan cheese
chopped parsley
Sauteed whole cherry tomatoes
Put zucchini in colander and sprinkle with salt. Set aside 20 minutes. Rinse with cold running water and drain. Pat dry with paper towels. Saute chopped tomatoes in 1 T. oil with 1 mashed garlic clove, salt and pepper, until tomatoes render their juice. In another pan, lightly saute mushrooms with remaining garlic in 2 T. butter and remaining oil. Add zucchini, broccoli, snow peas and asparagus; cook only until heated through. Cook spaghetti al dente and drain. Melt remaining butter. Toss spaghetti with butter and warm cream. Add basil, salt and pepper to taste. Toss with cheese and vegetables. Sprinkle with parsley. Garnish with cherry tomatoes. (You will feel like you are eating in a fancy italian restuarant. Don't cut down on the cream and butter though, I have tried and it doesn't taste so good!)

2 comments:

Andrea said...

I should mention that I got this recipe from my mom's ward cookbook--Olympus 5th ward.

Kim Edwards said...

Oooh - that looks so delicious! I still have zucchini growing wild - this looks like a good use for it!