skurtzdotcom

One of my favorite Rachael Ray recipes.

Creamy Spaghetti Primavera

Print Recipe

Ingredients  

  • 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
  • ½ – ¾ cup dry white wine
  • ½ 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

Steps 

  1. In a saucepan, simmer the broth over medium heat.
  2. 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.
  3. 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.