Classic Spaghetti Primavera Recipe

Name: Classic Spaghetti Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1/2 pound fresh spaghetti; 1 1/2 cups broccoli florets; 1 cup zucchini, cut into 1/2-inch dice; 1/2 cup thin asparagus, cut into 1 1/2-inch lengths; 1/2 cup green beans, cut into 1 1/2-inch lengths; 1/2 cup fresh or frozen peas; 2 tablespoons olive oil; 1 cup sliced mushrooms; 2 teaspoon minced garlic; 2 cups seeded and diced tomatoes, including any juices; 2 tablespoons minced fresh parsley; 2 tablespoons minced fresh basil; 1/4 to 1/3 cups chicken broth-if necessary; 3 tablespoons unsalted butter; 1/2 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; 1/2 cup toasted pine nuts; Salt and pepper to taste

Servings: persons

1/2 pound fresh spaghetti
1 1/2 cups broccoli florets
1 cup zucchini, cut into 1/2-inch dice
1/2 cup thin asparagus, cut into 1 1/2-inch lengths
1/2 cup green beans, cut into 1 1/2-inch lengths
1/2 cup fresh or frozen peas
2 tablespoons olive oil
1 cup sliced mushrooms
2 teaspoon minced garlic
2 cups seeded and diced tomatoes, including any juices
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1/4 to 1/3 cups chicken broth-if necessary
3 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup toasted pine nuts
Salt and pepper to taste

1
Bring a large pot of salted water to a boil, add spaghetti and cook until a little less than al dente, about 3 minutes.
2
When done, drain, dry and return to the pot.
3
Meanwhile bring another large pot of salted water to a boil.
4
Add broccoli, zucchini, asparagus, and green beans.
5
Cook for 3 minutes.
6
Add peas and cook for one minute more.
7
Drain vegetables and refresh in a bowl of cold water and set aside.
8
In a skillet heat oil and add mushrooms and cook until firm, about 2 minutes.
9
Add the tomatoes, including their liquid, and garlic and simmer for 3 to 4 minutes.
10
Now stir in parsley and basil, and then add cooked spaghetti.
11
Toss to combine.
12
Then add the cooked green vegetables and toss gently until just heated through.
13
Add some chicken broth if the mixture is too dry.
14
Meanwhile, make your cream sauce.
15
In a saucepan melt butter and add cream and heat until hot.
16
Add Parmesan cheese and stir to combine.
17
Add the cream sauce to the spaghetti mixture and gently to coat the spaghetti.
18
Transfer to a serving dish and top with pine nuts, freshly ground black pepper and Parmesan cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 pound fresh spaghetti, 1 1/2 cups broccoli florets, 1 cup zucchini, cut into 1/2-inch dice, 1/2 cup thin asparagus, cut into 1 1/2-inch lengths, and more.

Yes, Classic Spaghetti Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Classic Spaghetti Primavera

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