Spaghetti Alla Primavera

{"handle":"spaghetti-alla-primavera-recipe","title":"Spaghetti Alla Primavera","seoTitle":"Spaghetti Alla Primavera","seoDescription":"This isn't the heavy, alfredo-like, overcooked pasta you see in chain-restaurant commercials. This spaghetti, as the name promises, is a celebration of the season.\n\n","image":"https://images.ctfassets.net/vmuke7sdou62/5TfGlCioB9lFV3TiyCEagn/c483823b0cc5648fabba8538da4ae450/image_-_2022-06-03T171100.526.jpeg","ingredients":"

• 2 tbsp. olive oil
• 2 tbsp. butter
• ½ lb. white mushrooms, thinly sliced
• A small bundle of thin asparagus—trimmed of tough ends, then sliced on an angle
• 1 leek or 4 to 5 spring onions, white and light-green parts only, thinly sliced on an angle
• 1 zucchini, halved lengthwise and thinly sliced on an angle
• ½ cup shelled fresh peas or frozen peas, thawed
• Salt and pepper
• ½ cup white wine
• 1 cup heavy cream
• A few grates of nutmeg
• White pepper
• 1 lb. spaghetti

For Serving

• ½ cup pine nuts
• 2 tbsp. olive oil
• 1 pt. golden cherry or grape tomatoes, halved
• 2 large cloves garlic, thinly sliced or chopped
• Salt
• A handful of small fresh basil leaves
• 1 cup grated Parmigiano-Reggiano

","preparation":"

Step 1

Bring a large pot of water to a boil for the pasta.

Step 2

In a large skillet, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the butter. When it foams, add the mushrooms and cook, stirring often, until lightly browned, about 5 minutes. Add the asparagus, leek, zucchini, and peas; season with salt and pepper. Cook, tossing often, until the zucchini and asparagus are crisp-tender, about 4 minutes. Add the wine and stir until absorbed, about 2 minutes. Stir in the cream. Reduce heat to low. Season the sauce with a little nutmeg and white pepper. Let the sauce gently simmer until slightly reduced and thickened, about 3 minutes.

Step 3

Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out half a cup of the starchy cooking water, then drain the pasta.

Step 4

In a medium skillet, stir the pine nuts over medium heat until toasted, about 4 minutes. Transfer to a plate and let cool. Increase heat to medium-high. Add 2 tbsp. oil to the skillet, two turns of the pan. Add the tomatoes and garlic; season with salt. Cook, tossing often, until the tomatoes release their juices, about 2 minutes. Add the basil; stir just until wilted, about 1 minute. Remove the skillet from heat.

Step 5

Toss the pasta, cooking water, and half the Parm with the sauce. Transfer to shallow bowls or a large serving bowl. Top with the tomatoes, pine nuts, and remaining Parm.

","tags":"Rachael Ray In Season, Pasta, Quick + Easy, Dinner, Budget Friendly","publishDate":"2022-06-03T04:00:00Z","status":"Publish","author":"Rachael Ray","relatedProduct1":{"product_id":6216188068022,"variant_id":37920976732342,"handle":"nonstick-pasta-pot-with-pour-spout-and-lid"},"relatedProduct2":{"product_id":6216268873910,"variant_id":37921130741942,"handle":"cucina-round-serving-bowl-10-inch"},"relatedProduct3":{"product_id":6216243839158,"variant_id":37921079754934,"handle":"lil-huggers-tongs-set"},"relatedProduct4":{"product_id":6216271233206,"variant_id":37921136148662,"handle":"stacking-salt-box"}}