Ingredients Pasta + Noodles Whole Wheat Spaghetti Primavera 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print