1/2 t crushed red pepper flakes or 1 t minced red or green chili peppers
1/4 c chopped fresh parsley
6 T olive oil, divided
1 t minced garlic
3 c diced tomatoes
1 t salt
1/2 t black pepper
6 fresh basil leaves, or 1 t dried basil
2 oz ham, chopped
1/4 c chicken broth
3/4 cup heavy cream; 2/3 cup Parmesan cheese, 1 lb spaghetti, cooked al dente and drained, 1/3 cup pine nuts, toasted
Cook cauliflower and next 4 ingredients in boiling salted water until crisp tender. Drain, rinse with cold water, and drain again. Add peas. Heat 1 T butter in a skillet. Add onions and mushrooms and saute 3 min. Stir in red pepper and parsley. Add to vegetable mixtue and set aside.
heat 3 T oil in a saucepan. Add garlic and next ingredients. Cook 4 minutes, stirring gently. Mix in basil and ham. Heat remaining 3 T oil in a large skillet. Add vegetable mixture and cook and gently stir until thoroughly heated. Melt remaining 4 T butter in a large saucepan. Stir in broth, cream, and cheese. Cook over very low heat until smooth.
Add spaghetti and toss. Toss in half of vegetable mixture and liquid from tomato mixture. Mix in remaining vegetables. If sauce is too dry, add extra cream. Sauce should not be soupy. Add nuts and toss. Serve in soup or spaghetti bowls. Spoon tomato mixture over top.
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