Le Cirque’s Spaghetti Primavera

Name: Le Cirque’s Spaghetti Primavera
Yield: 4 to 8 Servings as a Main Course; 6 to 8 as an Appetizer.
Cuisine: Italy
Ingredients: 1 tablespoon peanut, vegetable, or corn oil; 2 cups thinly sliced mushrooms; 6 fresh basil leaves, chopped (about ¼ cup), or 1 teaspoon dried basil; ½ cup fresh or frozen green peas; ¼ cup finely chopped parsley; ¾ cup fresh or frozen pea pods, optional; 3 cups cut-up (1-inch cubes) ripe red tomatoes; Salt; 1 teaspoon finely chopped garlic; 1 teaspoon finely chopped fresh hot red or green chilies, or about ½ teaspoon dried hot red pepper flakes; 1 pound spaghetti or spaghettini; 1½ cups trimmed, cut-up (1-inch lengths) green beans; 4 asparagus spears, each about 5 inches long; 4 tablespoons butter; Freshly ground black pepper; 2 tablespoons fresh or canned chicken broth; ½ to ¾ cup heavy cream; 6 tablespoons olive oil; ⅔ cup grated Parmesan cheese; 2 small zucchini; 1 bunch broccoli; ⅓ cup toasted pine nuts

Preparation info

4 to 8
Servings as a Main Course .

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1 bunch broccoli
2 small zucchini
4 asparagus spears, each about 5

Americas
Italy
United States
Starter
Main course
Vegetarian
Pasta

Method

Trim the broccoli and break it into bite-size flowerets. Set aside.
Trim off and discard the ends of the zucchini but do not peel it. Cut the zucchini into quarters. Cut each quarter into 1-inch or slightly longer lengths. There should be about 1½ cups, no more. Set aside