Spaghetti Primavera Recipe
Creamy white butter sauce with cauliflower, broccoli, asparagus, fresh tomato, and mushrooms.
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Ingredients
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Pasta
Vegetables
White Butter Sauce
Method
Cook the Pasta
- 1
Bring 4 quarts of salted water to a boil in a large pot.
- 2
Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
- 3
Drain and set aside, reserving 1/2 cup of pasta water.
Prepare the Vegetables
- 4
In a large skillet over medium heat, melt 1 tablespoon of butter.
- 5
Add the garlic and cook for 30 seconds until fragrant.
- 6
Add the cauliflower, broccoli, and asparagus. Sauté for 4-5 minutes until just tender.
- 7
Add the mushrooms and cook for another 3 minutes.
- 8
Stir in the diced tomatoes and cook for 2 more minutes. Remove from heat and set aside.
Make the White Butter Sauce
- 9
- 10
Add the heavy cream and bring to a gentle simmer, stirring frequently.
- 11
Stir in the Parmesan cheese, salt, and black pepper. Cook for 2-3 minutes until the sauce thickens slightly.
Assemble the Dish
- 12
Add the cooked pasta and sautéed vegetables to the sauce. Toss to combine and heat through.
- 13
If the sauce is too thick, add a splash of reserved pasta water to loosen.
- 14
Serve hot, garnished with extra Parmesan cheese if desired.
