Le Cirque's Spaghetti Primavera

Recipe by Chef Kate
READY IN: 50mins




  • 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.