Pasta alla Primavera (Italian-American Pasta with Vegetables)

Pasta primavera is a popular Italian-American vegetarian dish. Mixed vegetables with your choice of cream or tomato sauce. Pasta primavera is a relatively new addition to the sauce pantheon and it was created in New York City, not Italy. In 1977 Sirio Maccioni, owner of the famous Le Cirque restaurant, whipped up a new dish featuring cream sauce, garlic and fresh spring vegetables. Primavera quickly became one of the most talked about dishes in town, but Maccioni hadn't set out to scale new culinary heights - he had simply improvised when a lack of ingredients left him with nothing but vegetables to garnish the pasta with.

Pasta:
1 lb pasta (450 g)
3 Tbsp. sea salt

Primavera Sauce:
1 bunch broccoli
2 small zucchini, unpeeled
4 asparagus spears
1½ cups green beans
sea salt
½ cup fresh or frozen peas
¾ cup fresh or frozen pea pods
1 Tbsp. peanut, vegetable or corn oil
2 cups mushrooms, thinly sliced
black pepper, freshly cracked
1 tsp. hot red or green chili, minced or ½ tsp. dried red-pepper flakes
¼ cup fresh parsley, finely chopped
6 Tbsp. olive oil
1 tsp. garlic, minced
3 cups tomatoes, cut into 1" cubes
6 fresh basil leaves, chopped
4 Tbsp. butter
2 Tbsp. chicken broth
½ cup heavy cream, approximately
½ cup Parmesan cheese, grated
1/3 cup pinenuts, toasted

Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1" or slightly longer lengths (about 1½ cups). Cut each asparagùs into 2" pieces. Trim beans and cut into 1" pieces.

Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl.

Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables.

In a skillet over medium-high heat, heat the peanut oil and add the mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the mushrooms, chili and parsley to the vegetables.

Heat 3 Tbsp. olive oil in a saucepan and add half the garlic, tomatoes, kosher or sea salt black pepper, freshly cracked. Cook about 4 minutes. Add the basil.

Heat 3 Tbsp. olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through.

Cook the pasta in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well.

In a pot large enough to hold the pasta and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.

Add the remaining vegetables. If the sauce seems dry, add 3-4 Tbsp. more cream. Add the pine nuts and give the mixture a final tossing.

Serve equal portions of the pasta mixture in pasta bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.

Serves 4 as a main course; 6-8 as an appetizer.