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 Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines 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