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SPAGHETTI ALLA PRIMAVERA
Ingredients
- 6 tbsp. olive oil
- 3 cloves garlic, minced
- 6 oz. button mushrooms, quartered
- 1 cup asparagus tips, blanched
- 1 cup small broccoli florets, blanched
- 1⁄2 cup frozen peas, blanched
- 1 small zucchini, quartered lengthwise, cut to 1" lengths, blanched
- 1 lb. spaghetti, cooked al dente
- 1 cup heavy cream
- 2⁄3 cup grated Parmesan
- 2 tbsp. unsalted butter
- Kosher salt and pepper, to taste
- 1 cup grape tomatoes, halved
- 2 tbsp. thinly shredded basil
- 1⁄2 cup lightly toasted pine nuts
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