Creamy spaghetti primavera by rachel ray

i think you may already have a spaghetti primavera recipe, but this one was really good. eric even made half of it!


5 to 6 cups chicken broth
2 tbspn olive oil
2 tbspn butter
3 garlic cloves
1 pound spaghetti
1 onion, halved and thinly sliced
2 carrots, cut into thin sticks
1 zucchini, cut into thin sticks
2 tbspn chopped fresh thyme leaves
salt and pepper
1/2 to 3/4 cup dry white wine (used white cooking wine)
1/2 cup heavy cream
1 cup grated parmigiano-reggiano cheese
grated peel of one lemon
snipped chives for sprinkling on top

1. in saucepan, simmer broth over medium heat

2. in large , deep skillet, heat olive oil and butter ov er medium high heat. stir in the garlic. add the spaghetti and toast lightly, about 2 minutes. add onion, carrots, zucchinie and thyme. season with salt and pepper. cook until veggies soften, stiring often about 5minutes. add wine and cook until completely absorbed. add few ladelfuls of warm broth and stir the pasta. keep adding broth a few ladlefuls at a time letting the liquid absorb before adding more. stir often, like you woule prepare a risotto, until all the liquid is absorbed and the spaghetti is al dente 12 to 15 mninutes.

3. stir in the cream and cheese into the pasta, remove from heat and stire for one minute longer, until cheese is melted and creamy. sserve pasta in shallow bowls with the lemon peel and chives.