Spaghetti Primavera
1 tablespoon oil (olive oil or a mixture of olive oil and cooking oil)
1 garlic clove, pressed or finely chopped
1/4 cup chopped parsley Dash of salt and pepper
10 mushrooms, washed, trimmed, and sliced vertically through stems
1 to 2 tablespoons oil
1 cup matchstick-cut zucchini (about 1 inch long)
2 cups broccoli florets
1 1/2 cups sugar snap or snow peas (optional)
1 cup green peas
6 asparagus spears, sliced on the diagonal (optional)
1 pound spaghetti
1 tablespoon oil
1/2 cup Parmesan cheese
1/3 cup melted butter
1 cup whipping cream, warmed
1/3 cup pine nuts or slivered almonds, toasted
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