Monday, May 4, 2009

spaghetti primavera

i made this for dinner last night and it was delicious. and easy--and quick! it was so good i decided to share the recipe with you. i got it out of parent and child magazine. yummm.

spaghetti primavera

1/3 lb spaghetti (i used angel hair pasta)
1 cup small broccoli florets
1/2 large zucchini (about 3 oz) cut into strips
1 Tbsp butter
4 scallions, finely sliced
1 cup frozen peas
1 tomato (about 5 oz), skinned, seeded, and chopped
2/3 cup heavy cream
1/3 cup vegetable broth
a squeeze of lemon juice
1/4 cup grated parmesan cheese

1. cook the spaghetti according to the instructions on the box. cook broccoli and zucchini in lightly salted boiling water for approximately four minutes, until tender-crisp.

2. melt butter in a large saucepan and gently saute scallions for 1 to 2 minutes. stir in peas and cook for about 1 minute. stir in tomato, broccoli, and zucchini, and cook for roughly 1 minute more. stir in the cream, vegetable broth, squeeze of lemon juice, and parmesan. cook over gentle heat for 2 to 3 minutes. season to taste and stir in cooked spaghetti.

makes 3 servings
(i doubled it so we would have leftovers.)

in my house a meal without meat is not a meal. (ask my husband.) so he grilled up some strips of chicken in olive oil, seasoned it with salt and pepper, and we added it to the pasta. it was awesome.

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