Whole Wheat Spaghetti Primavera

Name: Whole Wheat Spaghetti Primavera
Total time: 45 min
Ingredients: 1/4 cup extra-virgin olive oil; 2 garlic cloves, finely chopped; 1 medium zucchini, sliced; 1 cup frozen baby peas; Kosher salt; Freshly ground black pepper; 2/3 cup heavy cream; 1 pound dried whole wheat spaghetti; 1/2 cup finely grated parmesan cheese; 1/2 cup pea shoots (optional)

Be the first to rate & review!

Feel free to substitute or add whichever seasonal vegetables you have on hand for this easy primavera dish.

By Ian Knauer

Published on January 19, 2016

Whole Wheat Spaghetti Primavera — Photo: © Ian Knauer

Active Time:

35 mins

Total Time:

45 mins

Yield:

4 to 6

Ingredients

1/4 cup extra-virgin olive oil
2 garlic cloves, finely chopped
1 medium zucchini, sliced
1 cup frozen baby peas
Kosher salt
Freshly ground black pepper
2/3 cup heavy cream
1 pound dried whole wheat spaghetti
1/2 cup finely grated parmesan cheese
1/2 cup pea shoots (optional)

Directions

In a large heavy skillet, heat the oil over medium heat until hot. Stir in the zucchini, peas, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally until the vegetables are tender and the garlic is pale golden, 4 to 5 minutes. Stir in the cream and remove the skillet from the heat.
In a large pot of boiling salted water, cook the spaghetti until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Toss the pasta with the vegetable mixture in the skillet along with 1/4 cup of the pasta cooking water and the cheese. Add more pasta cooking water for a thinner sauce, then season with salt and pepper to taste and serve topped with the pea shoots, if using.