Spaghetti Primavera Recipe

Spaghetti Primavera Recipe

1 cup zucchini, sliced
Salt
1 lb. uncooked spaghetti
1 cup of warmed heavy cream
10 sliced fresh mushrooms
2 peeled & chopped tomatoes
3 tbsps. Olive oil, divided
1 1/2 cups blanched snow peas
3 mashed & divided cloves of garlic
Pepper & salt for seasoning
8 tbsps. Butter, divided
1 1/2 cups blanched pieces of broccoli pieces
6 blanched & sliced stalks of the asparagus
1/2 cup Parmesan, grated
Whole cherry tomatoes, sauteed
Fresh basil, chopped
Parsley, chopped

Place the zucchini into a colander then sprinkle it with some salt then set this aside for about 20 mins. Afterwards, put it under running cold water to rinse off the salt then drain it well. Dry out the zucchini using some paper towels.

In a skillet, heat 1 tbsp. of oil then saut� the tomatoes that have been chopped and 1 clove of garlic that has been mashed up then season with some pepper and salt then continue to cook until the juice of the tomatoes come out.

In a skillet or pan, saut� the remaining 2 cloves of garlic (mashed) and the mushrooms in about 2 tbsps. of butter & the remainder of the oil. Then, add in asparagus, snow peas, broccoli and zucchini until everything has been thoroughly heated.

Spaghetti should be cooked through but still firm then drain off any excess water. In a pan, melt the remainder of the butter & add in spaghetti and the warmed cream and make sure that everything is blended well.

Add pepper, salt & basil to fit your taste then mix together the vegetables and cheese. Finish with a sprinkling of parsley and a garnishing of the cherry tomatoes.