Lidia's From Our Family Table to Yours by unknow

Author:unknow
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2023-09-19T00:00:00+00:00

Spaghetti with Mixed Spring Vegetables

Spaghetti Primavera

I always encourage you to change my recipes if there’s an ingredient you don’t like in them, and this is a perfect time to do just that. You can add other spring vegetables, such as scallions, and omit others—for example, if your family aren’t fans of mushrooms. When you make substitutions, it’s important to take into consideration the cooking times of all the different vegetables you are adding, so that one isn’t over- or undercooked.

Serves 6

Kosher salt

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 cups sliced mixed mushrooms (button, cremini, shiitake, oyster, etc.)

1 cup diced zucchini

3 ripe plum tomatoes, seeded and diced (about 1½ cups)

2 garlic cloves, finely chopped

Peperoncino flakes

¾ cup heavy cream

1 pound spaghetti

½ bunch medium-thick asparagus, tough ends trimmed, lower thirds peeled, stalks cut into 2-inch lengths

1 cup 2-inch pieces trimmed green beans

1 cup frozen peas

½ cup fresh basil leaves, shredded

½ cup freshly grated Grana Padano

Bring a large pot of salted water to a boil for the pasta.

Heat a large skillet over medium-high heat. Add the olive oil and butter. Once the butter is melted, add the mushrooms and zucchini. Cook until they’re wilted and lightly browned on the underside, about 2 minutes. Toss, and brown the second side, about 2 minutes more. Add the tomatoes and garlic, and cook until the tomatoes begin to give up their juices, about 3 minutes. Season with 1 teaspoon salt and a big pinch of peperoncino. Add the cream and ½ cup pasta water, and simmer while you cook the pasta.

Add the spaghetti to the boiling water. When the spaghetti is about halfway cooked, add the asparagus, green beans, and peas. Cook until the pasta is al dente and the vegetables are just tender. Remove with a spider strainer to the simmering sauce. Toss to coat the pasta in the sauce, adding a little more pasta water if it seems dry. Add the basil, toss, and remove from the heat. Sprinkle with the grated cheese, toss, and serve immediately.

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