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Aunt Melba's SPAGHETTI PRIMAVERA
IngredientsBroccoli, Zucchini, Asparagus, Peas, Butter, Mushrooms, Salt, Pepper, Parsley, Olive Oil, Garlic, Ripe Tomatoes, Basil, Spaghetti, Chicken Broth, Heavy Cream, Parmesan Cheese, Optional Pine Nuts
Instructions1 bunch broccoli, broken into small pieces
2 small zucchini, cut lengthwise into quarters, then crosswise into 1
6 asparagus spears, cut into thirds
3/4 cup fresh or frozen peas
Cook first three vegetables in boiling, salted water 4 minutes. Add peas,
cook 1 minute longer. Drain. Run cold water over them to stop cooking.
In skillet melt 1 tablespoon butter. Add 2 cups sliced mushrooms, salt
and pepper, 1/4 cup chopped parsley. Cook about 2 minutes. Set aside.
In saucepan, heat 3 tablespoons olive oil. Add ½ teaspoon chopped garlic,
3 cups ripe tomatoes cut into 1 inch pieces, salt and pepper. Cook about
4 minutes, stirring gently so as to not break up tomatoes. Add 1/4 cup
chopped fresh or 1 teaspoon dried basil. Set aside.
In large skillet heat 3 tablespoons olive oil. Add ½ teaspoon chopped
garlic and reserved vegetable mixtures. Cook, stirring gently, just long
enough to heat.
Cook 1 pound spaghetti in boiling salted water. Drain.
Return spaghetti pot to stove over medium heat. Add 4 tablespoons butter.
When it melts, add 2 tablespoons fresh or canned broth, ½ cup heavy
cream, 1 cup grated Parmesan cheese, stirring constantly. Cook gently
until cheese melts. Add spaghetti. Blend. Add ½ of the vegetables and
liquid from tomatoes. Toss and stir over low heat. Add remaining
vegetables. Top with tomatoes when served.
1 cup toasted pine nuts may be added.
(Primavera means 'spring' in Italian. Spring is a great time to try this
recipe while asparagus is available)