Chef Molly O'Neil
Le Cirque's Spaghetti Primavera with Organic Broccoli & Red Fresno Chile
Category
Entree
Servings
4 servings
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Chef Molly O'Neil
Ingredients
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1 bunch Organic Broccoli, trimmed and cut into bite-size florets
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2 small Organic Zucchinis, quartered lengthwise and cut into 1 inch lengths
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4 Asparagus Spears (about 5 inches long) peeled, trimmed and cut into thirds
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1 1/2 cup Green Beans, trimmed and cut into 1 inch pieces
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1/2 cup Peas
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4 tablespoons Olive Oil
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2 cups Mushrooms, thinly sliced
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1 teaspoon Red Fresno Peppers, finely chopped
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1/4 cup Chopped Garlic
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3 cups Organic Tomatoes, seeded, diced, juice reserved separately
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1/4 cup Italian Parsley, finely chopped
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6 Basil leaves, chopped
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1 pound Spaghetti or Spaghettini
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4 tablespoons Butter
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1/2 cup Heavy Whipping Cream
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2/3 cup Parmesan Cheese, freshly grated
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Salt and Fresh Ground Black Pepper to taste
-
2/3 cup Pine Nuts, toasted
Directions
Cook the broccoli, zucchini, asparagus,and green beans in boiling salted water until crisp but tender, about 4 minutes. Add the peas and cook for 1 minute more. Drain and refresh vegetables in cold water. Drain and set aside in a mixing bowl.
Heat 1 tablespoon of the olive oil in a nonreactive large skillet over medium heat. When hot, add the mushrooms and Red Fresno Peppers and sauté for about 2 minutes. Add the remaining 3 tablespoons of olive oil, garlic, and tomatoes, and cook, stirring gently so as not to break up the tomatoes, for about 4 minutes. Add the parsley and basil; stir and set aside.
Cook the spaghetti in boiling salted water until al dente; the spaghetti must retain just a slight resilience in the center. Drain.
Meanwhile, in a nonreactive pot large enough to hold the drained spaghetti and all of the vegetables, melt the butter over medium heat. Add the cream and Parmesan and stir constantly until heated through. When hot, reduce the heat and cook gently on and off the heat until smooth. Add the spaghetti and toss quickly to blend. Add half of the vegetables and pour in the reserved juice from the tomatoes. Toss and stir over very low heat until the mixture is heated through, 5 minutes. Season with salt and pepper.
Add the remaining vegetables, and toss gently. If the sauce seems too dry, add additional cream, but the sauce should not be soupy. Adjust the seasonings. Add the pine nuts and give the mixture one final toss. Serve in heated soup or spaghetti bowls. Spoon some of the tomato mixture over each serving. Serve immediately.
Filed in:
Asparagus,
Basil,
Broccoli,
Chopped Garlic,
Entree,
Garlic,
Green Beans,
Green Peas,
Italian,
Italian Parsley,
Le Cirque's Spaghetti Primavera with Organic Broccoli & Red Fresno Chile,
Mushrooms,
Organic Green Beans,
Organic Tomatoes,
Parsley,
Pasta,
Peas,
Peppers,
Pine Nuts,
Portobello Mushrooms,
Red Fresno,
Red Fresno Peppers,
Tomatoes,
Zucchini
