Pasta Provencal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 c broccoli flowerets1 c asparagus cut in 1 inch diagonal slices1 c sliced zucchini1 c cauliflower flowerets3/4 lb thin spaghetti1 T butter1/2 c sliced almonds1/4 lb mushroom caps10 cherry tomatoes, halved2 cloves garlic, crushed1/4 c butter3/4 c heavy cream1/3 c grated Parmesan1 1/2 tsp chopped fresh basil (1/2 tsp dried)
Steam vegetables over boiling salted water until tender, but crisp, abt 4 mins (longer). Drain and chill under cold water. (May be done ahead).
Cook spaghetti in a large pot of boiling salted water.
Melt butter in a big heavy pot and saute the nuts until they are lightly browned. Remove with slotted spoon and drain on paper towel.
Add olive oil to the pot as neeeded and saute mushrooms quickly over high heat u ntil lightly browned. Remove with slotted spoon and set aside.
Saute tomatoes with 1 clove garlic over moderately low heat, add oil if needed. Season with salt and pepper. Remove with slotted spoon.
Melt remaining butter, add garlic, basil, cheese, and cream, stirring to blend. Add cooked, drained spaghetti and toss to coat with sauce. Add vegetables and mushrooms and toss gently until piping hot. Sprinkle in toasted nuts and toss again.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PATTYINATHENS.
Cook spaghetti in a large pot of boiling salted water.
Melt butter in a big heavy pot and saute the nuts until they are lightly browned. Remove with slotted spoon and drain on paper towel.
Add olive oil to the pot as neeeded and saute mushrooms quickly over high heat u ntil lightly browned. Remove with slotted spoon and set aside.
Saute tomatoes with 1 clove garlic over moderately low heat, add oil if needed. Season with salt and pepper. Remove with slotted spoon.
Melt remaining butter, add garlic, basil, cheese, and cream, stirring to blend. Add cooked, drained spaghetti and toss to coat with sauce. Add vegetables and mushrooms and toss gently until piping hot. Sprinkle in toasted nuts and toss again.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PATTYINATHENS.
Nutritional Info Amount Per Serving
- Calories: 533.5
- Total Fat: 37.8 g
- Cholesterol: 98.2 mg
- Sodium: 264.9 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 5.8 g
- Protein: 14.7 g
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