Ingredients

5 to 6 cups Chicken or vegetable broth
2 tablespoons Extra-virgin olive oil (EVOO)
2 tablespoons Butter
4 cloves Garlic, chopped
1 pound Spaghetti
1 Onion, halved and thinly sliced
2 Carrots, cut into thin sticks
1 Zucchini, cut into thin sticks
2 tablespoons Chopped fresh thyme leaves
Salt and freshly ground pepper
1/2 to 3/4 cup Dry white wine
½ cup Heavy cream
1 cup Grated Parmigiano-Reggiano cheese
Grated peel of 1 lemon
Flat-leaf parsley, chopped (a generous handful), or 3 to 4 tablespoons snipped chives

Description

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