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1 cup sliced zucchini
2 tomatoes, peeled and chopped
3 tablespoons olive oil, divided
3 cloves garlic, mashed, divided
Salt and pepper to taste
10 fresh mushrooms, sliced
8 tablespoons butter, divided
1 1/2 cups broccoli pieces, blanched
1 1/2 cups snow peas, blanched
6 asparagus stalks, blanched and sliced
1 pound spaghetti, uncooked
1 cup heavy cream, warmed
Chopped fresh basil, to taste
1/2 cup grated Parmesan cheese
Sauteed whole cherry tomatoes
Put zucchini in colander and sprinkle with salt. Set aside for 20 minutes.
Rinse with cold running water and drain. Pat dry with paper towels.
Saute chopped tomatoes in 1 tablespoon oil with 1 mashed garlic clove, salt and pepper, until tomatoes render their juice.
In another pan, lightly saute mushrooms with remaining garlic in 2 tablespoons of the butter and remaining oil.
Add zucchini, broccoli, snow peas and asparagus; cook only until heated through.
Cook spaghetti al dente and drain.
Melt remaining butter. Toss spaghetti with butter and warm cream.
Add basil, salt and pepper to taste. Toss with cheese and vegetables.
Sprinkle with parsley.
Garnish with cherry tomatoes.
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