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LE CIRQUE SPAGHETTI PRIMAVERA

List of Ingredients

LE CIRQUE�S SPAGHETTI PRIMAVERA
8 serving

1 medium-size bunch broccoli, trimmed, divided into small florets
1 cups 1-inch lengths of green beans
4 asparagus spears, cut into thirds
1 cup matchstick strips of zucchini (about 2 small)
1/2 cup fresh frozen peas
3/4 cup fresh of frozen snow pea pods (optional)
1 Tbsp peanut or vegetable oil
2 cups thinly sliced mushrooms
1Tsp minced garlic
1Tsp minced red or green chili pepper
1/4 cup fresh parsley
3Tbsp olive oil
3 cups 1-inch cubes of tomato
1/4cup chiffonade of fresh basil
1/4 cup (1/2 stick) butter
1/4 cup chicken broth
34 cup heavy cream�E pound spaghetti cooked at dente and drained
2/3 cup grated Parmesan cheese
1/3cup pine nuts
1 Tsp salt
1/2Tsp ground black pepper




Recipe


1. Large pot of boiling salted water, add broccoli; cook 1min. Add green beans, asparagus and zucchini; cook 4min. During last 30 second, add peas and pea pods. Drain vegetables; quick-chill in ice water; drain well again and place in large mixing bowl
2. Heat oil in large skillet over medium heat, 1 min. Add mushrooms and half the garlic; stir-fly 2min. Add to bowl of vegetables with chili and parsley
3. Heat olive oil in large sauce pan over medium heat for 1min. Add remaining garlic and the tomato; cook stirring, until hot 3min. Mix in basil. Remove from heat
4. Melt butter in large heavy pot over medium-low heat. Add chicken broth and cream. Bring to a boil. Add vegetable mixture. Drain liquid from tomato mixture into pot; toss gently