Creamy Spaghetti Primavera

From Everyday with Rachael Ray Magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 5 -6  cups chicken broth (vegetable broth works, too)
• 2  tablespoons extra virgin olive oil
• 2  tablespoons butter
• 4  garlic cloves, chopped
• 1  lb spaghetti
• 1  onion, halved and thinly sliced
• 2  carrots, cut into thin sticks
• 1  zucchini, cut into thin sticks
• 2  tablespoons fresh thyme leaves, chopped
•  salt & fresh ground pepper
• 1⁄2-3⁄4 cup dry white wine
• 1⁄2 cup heavy cream
• 1  cup parmigiano-reggiano cheese, grated
• 1  lemon, zest of
• 3 -4  tablespoons parsley, chopped (chives may be used, too)

Directions

1. In a saucepan, simmer the broth over medium heat.
2. In a large, deep skillet, heat the olive oil and butter over medium-high heat. Stir in garlic. Add spaghetti and toast lightly, about 2 minutes. Add onions, carrots, zucchini, and thyme. Season with salt and pepper and cook until vegetables soften, stirring with tongs, about 5 minutes. Add wine and cook until completely absorbed.
3. Add a few ladlefuls of warm broth and stir the pasta. Keep adding broth, a few ladlefuls at a time, letting the liquid absorb before adding more. Stir often, as though you are preparing a risotto, until all the liquid is absorbed and the spaghetti is al dente, 12 to 15 minutes.
4. Stir the cream and cheese into pasta, remove from heat and stir for 1 minute longer, until cheese is melted and creamy.
5. Serve pasta in shallow bowls, topped with lemon zest and parsley.