Directions:
- Prepare vegetables: Soak morels in warm water in a small bowl 30 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve. Rinse morels thoroughly to remove grit, then squeeze dry. Discard any tough stems. Halve small morels lengthwise and quarter larger ones.
- Cook asparagus and beans in a 6- to 8-quart pot of boiling salted water , uncovered, 3 minutes. Add peas and cook until beans and asparagus are just tender, about 1 to 2 minutes more. Immediately transfer vegetables with a large slotted spoon to a bowl of ice and cold water to stop cooking, reserving hot water in pot for cooking pasta. Drain cooled vegetables in a colander.
- Cook 1 teaspoon garlic and a rounded 1/4 teaspoon red pepper flakes in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add drained vegetables and salt and pepper to taste and cook, stirring, 2 minutes, then transfer to a bowl. Reserve skillet.
- Cook tomatoes: Cut half of tomatoes into quarters and halve remainder lengthwise, keeping quarters and halves separate. Cook remaining teaspoon garlic and remaining rounded 1/4 teaspoon red pepper flakes in remaining 2 tablespoons oil in skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add quartered tomatoes with salt and pepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes. Add halved tomatoes, vinegar, and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes. Keep tomatoes warm.
- Cook spaghettini and assemble dish: While tomatoes are cooking, return water in pot to a boil and cook spaghettini until al dente.
- Drain in a colander. Immediately add butter, cream, zest, and morels to empty pasta pot and simmer gently, uncovered, 2 minutes. Stir in cheese and add pasta, tossing to coat and adding as much of reserved morel soaking liquid as necessary (1/2 to 2/3 cup) to keep pasta well coated. Add green vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine.
- Serve pasta topped with tomatoes and Parmigiano-Reggiano shavings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 635.08 Kcal (2659 kJ) | ||
| Calories from fat | 347.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.6g | 59% | |
|---|---|---|---|
| Cholesterol | 67.53mg | 23% | |
| Sodium | 89.53mg | 4% | |
| Potassium | 285.65mg | 6% | |
| Total Carbs | 59.52g | 20% | |
| Sugars | 9.98g | 40% | |
| Dietary Fiber | 5.38g | 22% | |
| Protein | 13.89g | 28% | |
| Vitamin C | 36.9mg | 62% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 4mg | 22% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 149.25 Kcal (625 kJ) | ||
| Calories from fat | 81.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 59% | |
|---|---|---|---|
| Cholesterol | 15.87mg | 23% | |
| Sodium | 21.04mg | 4% | |
| Potassium | 67.13mg | 6% | |
| Total Carbs | 13.99g | 20% | |
| Sugars | 2.34g | 40% | |
| Dietary Fiber | 1.26g | 22% | |
| Protein | 3.26g | 28% | |
| Vitamin C | 8.7mg | 62% | |
| Iron | 0.9mg | 22% | |
| Calcium | 12.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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