Spaghetti Alla Primavera
HOME > Recipes > Spaghetti Alla Primavera

Spaghetti Alla Primavera

Ingredients

  • 2 tbsp. olive oil

  • 2 tbsp. butter

  • ½ lb. white mushrooms, thinly sliced

  • A small bundle of thin asparagus—trimmed of tough ends, then sliced on an angle

  • 1 leek or 4 to 5 spring onions, white and light-green parts only, thinly sliced on an angle

  • 1 zucchini, halved lengthwise and thinly sliced on an angle

  • ½ cup shelled fresh peas or frozen peas, thawed

  • Salt and pepper

  • ½ cup white wine

  • 1 cup heavy cream

  • A few grates of nutmeg

  • White pepper

  • 1 lb. spaghetti

For Serving

  • ½ cup pine nuts

  • 2 tbsp. olive oil

  • 1 pt. golden cherry or grape tomatoes, halved

  • 2 large cloves garlic, thinly sliced or chopped

  • Salt

  • A handful of small fresh basil leaves

  • 1 cup grated Parmigiano-Reggiano

Preparation

Step 1

Bring a large pot of water to a boil for the pasta.

Step 2

In a large skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the butter. When it foams, add the mushrooms and cook, stirring often, until lightly browned, about 5 minutes. Add the asparagus, leek, zucchini, and peas; season with salt and pepper. Cook, tossing often, until the zucchini and asparagus are crisp-tender, about 4 minutes. Add the wine and stir until absorbed, about 2 minutes. Stir in the cream. Reduce heat to low. Season the sauce with a little nutmeg and white pepper. Let the sauce gently simmer until slightly reduced and thickened, about 3 minutes.

Step 3

Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out half a cup of the starchy cooking water, then drain the pasta.

Step 4

In a medium skillet, stir the pine nuts over medium heat until toasted, about 4 minutes. Transfer to a plate and let cool. Increase heat to medium-high. Add 2 tbsp. oil to the skillet, two turns of the pan. Add the tomatoes and garlic; season with salt. Cook, tossing often, until the tomatoes release their juices, about 2 minutes. Add the basil; stir just until wilted, about 1 minute. Remove the skillet from heat.

Step 5

Toss the pasta, cooking water, and half the Parm with the sauce. Transfer to shallow bowls or a large serving bowl. Top with the tomatoes, pine nuts, and remaining Parm.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
Prepare an ice bath. Bring a medium pot of water to a boil for the...