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Creamy Spaghetti Primavera

One of my favorite Rachael Ray recipes.

Creamy Spaghetti Primavera

This time I substituted green beans for the zucchini.


  • 5 - 6 cups chicken or vegetable broth
  • 2 tablespoons extra-virgin olive oil EVOO
  • 2 tablespoons butter
  • 4 cloves garlic chopped
  • 1 pound spaghetti
  • 1 onion halved and thinly sliced
  • 2 carrots cut into thin sticks
  • 1 zucchini cut into thin sticks
  • 2 tablespoons chopped fresh thyme leaves
  • Salt and freshly ground pepper
  • 1/2 - 3/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1 cup grated Parmigiano-Reggiano cheese
  • Grated peel of 1 lemon
  • Flat-leaf parsley chopped (a generous handful), or 3 to 4 tablespoons snipped chives


  • In a saucepan, simmer the broth over medium heat.
  • In a large, deep skillet, heat the EVOO, 2 turns of the pan, and the butter over medium-high heat. Stir in the garlic. Add the spaghetti and toast lightly, about 2 minutes. Add the onion, carrots, zucchini and thyme. Season with salt and pepper, and cook until the vegetables soften, stirring with tongs, about 5 minutes. Add the wine and cook until completely absorbed. Add a few ladlefuls of warm broth and stir the pasta. Keep adding broth a few ladlefuls at a time, letting the liquid absorb before adding more. Stir often, like you would prepare a risotto, until all the liquid is absorbed and the spaghetti is al dente, 12 to 15 minutes.
  • Stir the cream and cheese into the pasta, remove from the heat and stir for 1 minute longer, until the cheese is melted and creamy. Serve the pasta in shallow bowls, topped with the lemon peel and parsley.

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