January 5, 2013

Spaghetti Alla Primavera

Saveur, October 2012

This dish called to me from the cover of my brother-in-law's Saveur magazine and it was as good as it looked. It was one of 150 classic recipes in the 150th issue, and I bet some of the other 149 would be worth trying. This is supposed to be from the New York City restaurant Le Cirque.

6 T olive oil
3 cloves garlic, minced
6 oz. mushrooms, quartered (yuck; omit!)
1 C asparagus tips, blanched (I used about 2 C frozen green beans, broken up, in place of this and the broccoli. Also, I skipped the blanching since the beans were blanched before being frozen.)
1 C small broccoli florets, blanched
½ C frozen peas
1 small zucchini, quartered lengthwise, cut to 1" lengths
1 lb. spaghetti, cooked al dente
1 C heavy cream
⅔ C grated Parmesan
2 T unsalted butter
Kosher salt and pepper, to taste
1 C grape tomatoes, halved
2 T thinly shredded basil
½ C lightly toasted pine nuts

Heat 5 T oil in a 12" skillet over medium heat. Add 2 cloves minced garlic; cook until golden, about 2 minutes. [Add mushrooms; cook until golden, about 3 minutes.] Add asparagus/broccoli/green beans, peas, and zucchini; cook 3 minutes. Add pasta, cream, Parmesan, and butter, season with salt and pepper, and toss to combine; transfer to a platter.

Bring remaining tablespoon oil and 1 clove minced garlic, tomatoes, and basil to a simmer over medium heat; pour over pasta; garnish with nuts.

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