Pasta Primavera, À La Sirio Maccioni

Ingredients

• 1 cup asparagus tips
• 1 cup small broccoli florets
• 1/2 cup frozen peas
• 1 small zucchini, quartered lengthwise and cut into 1-inch lengths
• salt to taste
• 1 pound spaghetti
• 1/4 cup (+2 tbs.) extra-virgin olive oil
• 3 cloves garlic, minced
• 6 ounces button mushrooms, stemmed and quartered
• 1 cup heavy cream
• 2/3 cup grated Parmigiano Reggiano
• 2 tablespoons unsalted butter
• freshly ground black pepper to taste
• 1 cup halved grape tomatoes
• 2 tablespoons shredded fresh basil
• 1/2 cup lightly toasted pine nuts

Instructions

1. 1

   Bring a large pot of water to a boil.

2. 2

   Blanch the green vegetables for 30 seconds, then transfer to a colander.

3. 3

   Rinse and pat dry.

4. 4

   Return the water to a boil and add salt.

5. 5

   Add the spaghetti and cook until al dente, about 11 minutes.

6. 6

   While the spaghetti is cooking, heat 1/4 cup plus 1 tablespoon olive oil in a 12-inch skillet over medium heat.

7. 7

   Add 2/3 of the garlic and cook, stirring frequently, until golden, about 2 minutes.

8. 8

   Add the mushrooms and cook, stirring frequently until softened, about 3 minutes.

9. 9

   Add the cooked vegetables and cook, stirring frequently, for an additional 3 minutes.

10. 10

    Drain the spaghetti, and add it to the skillet.

11. 11

    Add the cream, Parmigiano, and butter.

12. 12

    Season with salt and pepper and toss to combine.

13. 13

    Transfer to a large, warm serving bowl.

14. 14

    Place the remaining oil, garlic, and grape tomatoes in a saucepan over medium heat and cook, stirring frequently, until the tomatoes soften, 2 to 3 minutes.

15. 15

    Stir in the basil.

16. 16

    Pour the tomato mixture over the spaghetti.

17. 17

    Scatter on the pine nuts and serve immediately.