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1
Trim both ends from each of medium zucchini and cut the zucchini lengthwise in half.
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2
Cut the halves lengthwise into quarters.
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3
Cut zucchini pieces across into 3/8-inch chunks.
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4
Bring a medium saucepan of salted water to a boil.
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5
Add the zucchini and cook until barely tender, 2 to 3 minutes.
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6
Drain zucchini; rinse with cold water and leave to drain thoroughly.
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7
Cut carrots into chunks like the zucchini.
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8
Put into saucepan; cover with cold water.
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9
Add salt and bring to a boil.
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10
Simmer until carrots are just tender, 8 to 10 minutes.
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11
Drain; rinse with cold water and leave to drain thoroughly.
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12
Set aside.
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13
Bring a saucepan of salted water to a boil.
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14
Add the peas and simmer until tender, 3 to 8 minutes.
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15
Drain, rinse and let drain again.
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16
Set aside.
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17
Heat oven to 350u00b0.
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18
Trim flower ends of baby zucchini.
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19
Cut lengthwise into 4 to 5 slices, leaving attached at stem end.
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20
Butter a baking sheet.
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21
Set zucchini on sheet; sprinkle with salt and pepper and cover with buttered foil.
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22
Bake in heated oven until tender, 15 to 20 minutes.
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23
Flatten each sliced zucchini with thumb and finger to make a fan shape; keep them warm.
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24
Fill large pot with water; bring to boil and add 1 tablespoon salt.
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25
Add the spaghetti and simmer until tender, but still chewy, 5 to 8 minutes.
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26
Drain; rinse with hot water and drain again.
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27
While cooking spaghetti, finish sauce.
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28
Heat butter in a large saucepan; add zucchini and carrot chunks and the peas and saute 1 minute.
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29
Add the cream; stir well to mix and heat until simmering.
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30
Take pan from heat; add drained spaghetti and toss to mix.
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31
Add the Parmesan and toss gently.
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32
Garnish with zucchini fan.
