Le Cirque's Spaghetti Primavera
- Reviews 2
Ready In: 50 mins
Serves: 4-8
Ingredients
- 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
Directions
- Trim broccoli and break into small florets (reserve stems for another use).
- Trim the ends of the zucchini but do not peel.
- Cut 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.
- Cut each asparagus spear into thirds.
- Cook 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).
- Drain well then rinse in cold water, drain again, and combine the vegetables in a mixing bowl.
- Heat the canola oil in a skillet and add the mushrooms, season to taste with salt and pepper and cook about two minutes.
- Add mushrooms to the bowl of mixed vegetables.
- Add the chopped chiles and the parsley to the mixed vegetables.
- Heat 3 tablespoons of olive oil in a saucepan and add half the garlic, all the tomatoes and salt and pepper to taste.
- Cook for about 4 minutes, stirring gently so as not to break up the tomatoes.
- Add the basil, stir and remove from heat, keeping it covered.
- Cook the spaghetti in boiling salted water until al dente; drain and return to the pot.
- Heat the other 3 tablespoons of oil in a large skillet and add the remaining garlic and all the vegetable mixture.
- Cook stirring gently, just to heat through.
- In a pan large enough to hold the pasta and the vegetables, melt the butter.
- Once melted, add the chicken broth, the cream, and the parmesan, cooking gently on and off heat till smooth.
- Add the spaghetti and toss quickly to blend.
- Add half the vegetable mixture and the reserved liquid from the tomatoes, tossing over very low heat.
- Add the remaining vegetables, and, if the suace seems too dry, about 1/4 cup more cream--but the sauce should not be soupy.
- Add the pine nuts and give the mixture a final toss.
- Place 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.
- Spoon equal amounts of the tomato mixture over each portion.
- Serve immediately.
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