Sunday, April 26, 2015

Spring Spaghetti

A few weeks ago someone on an online forum I belong to asked what kind of sauce people associate with pasta primavera. To me pasta primavera is simple garlic and olive oil. I was shocked by the responses! It seems like this is something where everyone has a different opinion. One response that kept coming up was cream sauce. I have never had, nor made, pasta primavera with a cream sauce. However after heading it over and over I was really in the mood for a bowl of pasta with veggies and a cream sauce. I ended up making a cross between my usual primavera sauce and a cream sauce. The end result was delicious. It came together quickly and was perfect for my recent "I have no desire to cook" mood that occurs every evening!

Source: Stephanie Cooks Original

1/2 pound spaghetti
4 tbsp olive oil, divided
2 cloves garlic
1 shallot, sliced
1 tomato, chopped
1 bell pepper, sliced thin
1 small squash, sliced into half moons
Salt and pepper
1/2 cup heavy cream
1/2 cup parmesan cheese

1- In a large pot cook the pasta according to packaging directions.
2- Meanwhile, in a large skillet, add 1 tbsp olive oil, garlic, and shallot. Stir until fragrant.
3- Stir in the tomato, bell pepper, and squash. Allow to head over medium heat until the vegetables start to soften. Season with salt and pepper.
4- Remove the veggies. Add the 3 remaining tbsp of oil and the cream. Heat for 3-4 minutes over medium heat.
5- Add the parmesan cheese and return the veggies and cooked spaghetti to the skillet. Stir together. Serve hot.

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