Creamy Spaghetti Primavera

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 5 -6 cups chicken broth (vegetable broth works, too)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 4 garlic cloves, chopped
• 1 lb spaghetti
• 1 onion, halved and thinly sliced
• 2 carrots, cut into thin sticks
• 1 zucchini, cut into thin sticks
• 2 tablespoons fresh thyme leaves, chopped
• salt & fresh ground pepper
• 1/2-3/4 cup dry wine
• 1/2 cup heavy cream
• 1 cup parmigiano-reggiano cheese, grated
• 1 lemon, zest of
• 3 -4 tablespoons parsley, chopped (chives may be used, too)

Recipe

• 1 in a saucepan, simmer the broth over medium heat.
• 2 in a large, deep skillet, heat the olive oil and butter over medium-high heat. stir in garlic. add spaghetti and toast lightly, about 2 minutes. add onions, carrots, zucchini, and thyme. season with salt and pepper and cook until vegetables soften, stirring with tongs, about 5 minutes. add wine and cook until completely absorbed.
• 3 add a few ladlefuls of warm broth and stir the pasta. keep adding broth, a few ladlefuls at a time, letting the liquid absorb before adding more. stir often, as though you are preparing a risotto, until all the liquid is absorbed and the spaghetti is al dente, 12 to 15 minutes.
• 4 stir the cream and cheese into pasta, remove from heat and stir for 1 minute longer, until cheese is melted and creamy.
• 5 serve pasta in shallow bowls, topped with lemon zest and parsley.