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Fay Stout | all galleries >> Galleries >> My Recipe Box > Spaghetti Alla Primavera
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Spaghetti Alla Primavera

This recipe was recently published in Saveur magazine and it is from Le Cirque restaurant in New York City. A great vegetarian main dish that is filling, satisfying and beautiful.

3 cloves GARLIC
6 oz. BUTTON MUSHROOMS, sliced or quartered
1 c. ASPARAGUS TIPS, blanched
1 c. BROCCOLI FLORETS, blanched
1/2 c. FROZEN PEAS, blanched
1 small ZUCCHINI, quartered, lengthwise, cut to 1-inch lengths, blanched
1 lb. SPAGHETTI, cooked al dente
2 Tbsp. unsalted BUTTER
Kosher SALT to taste
1 c. GRAPE TOMATOES, halved
2 Tbsp. thinly shredded BASIL
1/2 c. toasted PINE NUTS (I omitted these)

Heat 5 Tbsp. oil in a skillet over medium heat. Add 2/3 of the garlic and cook until golden, about 2 minutes.
Add mushrooms and cook until golden, about 3 minutes.
Add asparagus, broccoli, peas, and zucchini and cook 3 minutes.
Add pasta, cream, Parmesan, and butter, season with salt and toss to combine.
Transfer to a platter.

Bring remaining oil and garlic, tomatoes, and basil to a simmer over medium heat.
Pour over pasta and garnish with nuts.

Serves 4-6

Canon EOS 5D Mark II
1/40s f/4.0 at 105.0mm iso100 full exif

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Guest 10-Dec-2012 11:13
This looks so delish!
Isabel Cutler26-Oct-2012 08:41
Sounds and looks delicious. Curious - why the two quantities of cream?
Martin Lamoon08-Oct-2012 22:22
Looks a good dish and a fairly easy one to do . V
Stephanie08-Oct-2012 08:37
Yummy and delicious capture Fay! :) Now I'm hungry!
borisalex08-Oct-2012 05:34
I´ve been at the Le Cirque and this is just so rich and good looking spaghetti dish, very nice veggies and presentation! V.
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