Le Cirque's Spaghetti Primavera
photo by Sharon123
- Ready In:
- 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
- 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.
Questions & Replies
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This was a really tasty primavera dish. It's as decadent as it is chocked with vegetables! It makes a lot. For us, this is definitely a special occasion meal as it does take awhile to make, though as mentioned in the description, it is not overly difficult. It helps to have two people chopping! Definitely company worthy. Thanks for posting.
RECIPE SUBMITTED BY
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>