This recipe was recently published in Saveur magazine and it is from Le Cirque restaurant in New York City. A great vegetarian main dish that is filling, satisfying and beautiful.
6 Tbsp. OLIVE OIL
3 cloves GARLIC
6 oz. BUTTON MUSHROOMS, sliced or quartered
1 c. ASPARAGUS TIPS, blanched
1 c. BROCCOLI FLORETS, blanched
1/2 c. FROZEN PEAS, blanched
1 small ZUCCHINI, quartered, lengthwise, cut to 1-inch lengths, blanched
1 lb. SPAGHETTI, cooked al dente
1 c. HEAVY CREAM
2/3 c. PARMESAN CHEESE
2 Tbsp. unsalted BUTTER
Kosher SALT to taste
1 c. GRAPE TOMATOES, halved
2 Tbsp. thinly shredded BASIL
1/2 c. toasted PINE NUTS (I omitted these)
Heat 5 Tbsp. oil in a skillet over medium heat. Add 2/3 of the garlic and cook until golden, about 2 minutes.
Add mushrooms and cook until golden, about 3 minutes.
Add asparagus, broccoli, peas, and zucchini and cook 3 minutes.
Add pasta, cream, Parmesan, and butter, season with salt and toss to combine.
Transfer to a platter.
Bring remaining oil and garlic, tomatoes, and basil to a simmer over medium heat.
Pour over pasta and garnish with nuts.