Feel free to substitute or add whichever seasonal vegetables you have on hand for this easy primavera dish.
Slideshow:More Spaghetti Recipes
1/4 cup extra-virgin olive oil
2 garlic cloves, finely chopped
1 medium zucchini, sliced
1 cup frozen baby peas
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)
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.