Preparation:
Saut‚ed Tomatoes: In a medium skillet, sauté‚2 ts garlic in 3 tb olive oil.
Add tomatoes, basil, and salt and pepper to taste. Cook over medium heat, stirring occasionally, 5 minutes. Saut‚ed Mushrooms: In another medium skillet, sauté‚mushrooms in 1 tb oil for 2 minutes. Stir in parsley and red pepper flakes. Mix well and set aside.
Saut‚ed Vegetables: In a large pot of boiling water, blanch zucchini, asparagus, green beans, broccoli, peas and pea pods in separate batches until crisp-tender. Plunge vegetables into ice water. Drain. In same large pot, sauté‚2 ts garlic in 3 tb olive oil. Add blanched vegetables. Cook, tossing often, over low heat until heated through. Pasta: While vegetables are cooking, boil spaghetti in another large pot of boiling water until al dente. Drain and return spaghetti to pot.
Cream Sauce: In a medium saucepan, melt butter over medium-low heat. Whisk in chicken broth, wine, and cream until blended. Heat through.
Assembly: Strain tomatoes, reserving juice and pulp separately. Set aside.
Pour hot cream sauce over spaghetti in pot, tossing to coat. Add half the saut‚ed vegetables and tomato juice. Toss over medium-low heat. Add remaining saut‚ed vegetables, saut‚ed mushrooms, and pine nuts. Toss until warmed through. Gradually sprinkle with Parmesan cheese, tossing to mix.
Serve spaghetti in heated bowls. Spoon tomatoes over each serving. |
