1/1 Photo of Le Cirque's Spaghetti Primavera
Chef Kate's Note:
This is Sirio Maccione's own creation, as it was served at his famous restaurant. The list of ingredients is long but it is really quite simple dish. You can substitute good, organic diced tomatoes for the fresh. This will serve 8 as an appetizer or 4 as a main dish.
My Private Note
Units: US | Metric
- 1 lb broccoli
- 2 small zucchini
- 4 asparagus spears, trimmed, about 5-inch long
- 1 1/2 cups green beans, trimmed and cut into 1-inch lengths
- 1/2 cup green peas (fresh or frozen)
- 3/4 cup pea pods (fresh or frozen) (optional)
- 1 tablespoon canola oil
- 2 cups mushrooms, thinly sliced
- salt & freshly ground black pepper
- 1 teaspoon red chilies or 1 teaspoon green chili
- 1/4 cup parsley, finely chopped
- 6 tablespoons olive oil
- 1 teaspoon garlic, finely chopped
- 1/4 cup fresh basil, chopped (or 1 teaspoon dried)
- 3 cups tomatoes, ripe, peeled, seeded, cut into chunks (reserve the liquid)
- 1 lb spaghetti
- 4 tablespoons unsalted butter
- 2 tablespoons unsalted chicken stock, preferably homemade
- 1/2 cup heavy cream
- 2/3 cup parmigiano-reggiano cheese, freshly grated
- 1/3 cup pine nuts
- 1Trim broccoli and break into small florets (reserve stems for another use).
- 2Trim the ends of the zucchini but do not peel.
- 3Cut each zucchini into quarters lengthwise and then cut each quarter into 1" pieces--you should have 1 and 1/2 cups of zucchini, not more.
- 4Cut each asparagus spear into thirds.
- 5Cook each of the green vegetables separately in boiling salted water to cover, just long so that each vegetable remains crisp but tender (Broccoli, zucchini, asparagus and green beans about 5 minutes, peas and pea pods about one minute if fresh, 30 seconds if frozen).
- 6Drain well then rinse in cold water, drain again, and combine the vegetables in a mixing bowl.
- 7Heat the canola oil in a skillet and add the mushrooms, season to taste with salt and pepper and cook about two minutes.
- 8Add mushrooms to the bowl of mixed vegetables.
- 9Add the chopped chiles and the parsley to the mixed vegetables.
- 10Heat 3 tablespoons of olive oil in a saucepan and add half the garlic, all the tomatoes and salt and pepper to taste.
- 11Cook for about 4 minutes, stirring gently so as not to break up the tomatoes.
- 12Add the basil, stir and remove from heat, keeping it covered.
- 13Cook the spaghetti in boiling salted water until al dente; drain and return to the pot.
- 14Heat the other 3 tablespoons of oil in a large skillet and add the remaining garlic and all the vegetable mixture.
- 15Cook stirring gently, just to heat through.
- 16In a pan large enough to hold the pasta and the vegetables, melt the butter.
- 17Once melted, add the chicken broth, the cream, and the parmesan, cooking gently on and off heat till smooth.
- 18Add the spaghetti and toss quickly to blend.
- 19Add half the vegetable mixture and the reserved liquid from the tomatoes, tossing over very low heat.
- 20Add the remaining vegetables, and, if the suace seems too dry, about 1/4 cup more cream--but the sauce should not be soupy.
- 21Add the pine nuts and give the mixture a final toss.
- 22Place equal amounts of the pasta mixture in 4 or 8 shallow soup bowls, depending on whether this is to be an appetizer or a main dish.
- 23Spoon equal amounts of the tomato mixture over each portion.
- 24Serve immediately.
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Nutritional Facts for Le Cirque's Spaghetti Primavera
Serving Size: 1 (323 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1083.7
- Calories from Fat 544
- Total Fat 60.5 g
- Saturated Fat 20.5 g
- Cholesterol 80.8 mg
- Sodium 307.4 mg
- Total Carbohydrate 110.7 g
- Dietary Fiber 12.5 g
- Sugars 11.4 g
- Protein 30.8 g