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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Credit: Photography by Kate Mathis

Recipe Summary test

Yield:
4 to 6
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Ingredients

Ingredient Checklist
For Serving

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

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