Creamy Spaghetti Primavera |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Everyday with Rachael Ray Magazine. Ingredients:
5 -6 cups chicken broth (vegetable broth works, too) |
2 tablespoons extra virgin olive oil |
2 tablespoons butter |
4 garlic cloves, chopped |
1 lb spaghetti |
1 onion, halved and thinly sliced |
2 carrots, cut into thin sticks |
1 zucchini, cut into thin sticks |
2 tablespoons fresh thyme leaves, chopped |
salt & fresh ground pepper |
1/2-3/4 cup dry white wine |
1/2 cup heavy cream |
1 cup parmigiano-reggiano cheese, grated |
1 lemon, zest of |
3 -4 tablespoons parsley, chopped (chives may be used, too) |
Directions:
1. In a saucepan, simmer the broth over medium heat.
2. In a large, deep skillet, heat the olive oil and butter over medium-high heat. Stir in garlic. Add spaghetti and toast lightly, about 2 minutes. Add onions, carrots, zucchini, and thyme. Season with salt and pepper and cook until vegetables soften, stirring with tongs, about 5 minutes. Add wine and cook until completely absorbed.
3. Add a few ladlefuls of warm broth and stir the pasta. Keep adding broth, a few ladlefuls at a time, letting the liquid absorb before adding more. Stir often, as though you are preparing a risotto, until all the liquid is absorbed and the spaghetti is al dente, 12 to 15 minutes.
4. Stir the cream and cheese into pasta, remove from heat and stir for 1 minute longer, until cheese is melted and creamy.
5. Serve pasta in shallow bowls, topped with lemon zest and parsley.
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