Tuesday, April 22, 2014

Creamy Spaghetti Primavera....


I realize I haven't shared any recipes lately....so here's one that's just too good, really.

Creamy Spaghetti Primavera

 

(I take no credit for this, and I can only heartily and humbly thank Rachael Ray for creating this amazing comfort-food dish. I make it for myself on my birthday every year. Yeah, it's that good.)

 

5 c vegetable or chicken stock (I generally use chicken)

2 Tbs olive oil

2 Tbs butter

4 cloves of garlic, chopped

1 pound of spaghetti (or substitute orzo, which makes it more risotto-like, but still tastie)

1 onion, chopped

2 carrots, cut into thin sticks

1 zucchini, cut into thin sticks

2 Tbs chopped fresh thyme leaves

salt and pepper to taste

3/4 c dry white wine

1/2 c heavy cream (no, this dish is not the most healthy you can make yourself.)

1 c grated Asiago cheese

grated peel of 1 lemon

1/2 c chopped flat-leaf parsley

 

* Simmer the broth over medium heat; keep hot.

* In a large deep skillet, heat the olive oil and the butter over medium heat. Stir in the garlic. Add the spaghetti (or orzo) and toast lightly, 2 minutes or so. (Do not let your garlic overcook.) Add the onion, carrots, zucchini and thyme, season with salt and pepper. Cook until the veggies are tender, stirring with tongs, about 5 minutes. Add the wine and cook until completely absorbed. Add a cup of warm broth and stir the pasta. Let the broth become absorbed and continue to add more, cooking like you would a risotto, until all the broth has been absorbed, about 15 minutes.

* Stir the cream and the cheese into the pasta, remove from the heat, and continue to stir for another minute until the cheese is melted. Serve immediately, topped with lemon peel and parsley. Oh, happiness. And if it's your birthday, follow up with cake. Because you deserve it.

 

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