Julia McGill, a teacher in central Virginia, serves this pasta family style so her sons can customize, but feel free to add the works for a comforting veggie-packed dinner.
- 1 Tbs. olive oil
- 1 15-oz. can diced tomatoes, drained
- 1 small clove garlic, minced (1/2 tsp.)
- 1 head broccoli, cut into small florets
- 12 oz. asparagus, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch strips
- 1/2 cup frozen peas
- 1/4 cup olive oil
- 2 cups sliced button mushrooms
- 3 cloves garlic, minced (1 Tbs.)
- 1 lb. spaghetti
- 2 Tbs. fresh basil, cut into thin ribbons
- 1 cup heavy cream
- 2 Tbs. butter
- 2/3 cup grated Parmesan cheese
1 | To make Tomato Sauce: Heat oil in medium saucepan over medium-high heat. Add tomatoes and garlic, and cook 10 minutes, or until saucy. Set aside, and keep warm.
2 | To make Primavera: Bring large pot of salted water to a boil. Blanch broccoli, asparagus, and zucchini in water 3 minutes. Add peas, and cook 30 seconds more. Remove with slotted spoon, and drop immediately into ice-water bath to stop cooking. Reserve pot of water.
3 | Heat oil in large skillet over medium-high heat. Add mushrooms and garlic, and sauté 8 minutes. Stir in blanched vegetables, and cook 3 to 4 minutes. Keep warm.
4 | Return pot of water to a boil. Cook pasta 1 minute less than recommended. Drain.
5 | To make Cream Sauce: Simmer cream in small saucepan over medium heat until reduced by half. Stir in butter and Parmesan.
6 | To serve: Place spaghetti, vegetables, sauces, and basil in separate bowls. Serve at the table.
- Calories: 468
- Carbohydrate Content: 52 g
- Cholesterol Content: 55 mg
- Fat Content: 26 g
- Fiber Content: 5 g
- Protein Content: 15 g
- Saturated Fat Content: 11 g
- Sodium Content: 231 mg
- Sugar Content: 4 g