Spaghetti Alla Primavera

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. –Rach
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spaghetti alla primavera

Recipe by Rachael Ray

  • 4 to 6Servings

Ingredients

  • 2 tbsp. olive oil

  • 2 tbsp. butter

  • 1/2 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

  • 1/2 cup shelled fresh peas or frozen peas, thawed

  • Salt and pepper

  • 1/2 cup white wine

  • 1 cup heavy cream

  • A few grates of nutmeg

  • White pepper

  • 1 lb. spaghetti

For Serving

  • 1/2 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

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

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.

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.

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.

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.