Spaghetti Alla Primavera

This recipe takes just a few minutes to cook once your prep is complete.  Total time approximately 30 minutes

SERVES 4–6

INGREDIENTS

2 tbsp. olive oil
4 T cloves garlic, minced (divided)
6 oz. button mushrooms, quartered
1 cup asparagus tips, blanched
1 cup small broccoli florets, blanched
½ cup frozen peas, blanched
1 small zucchini, quartered lengthwise, cut to 1" lengths, blanched
1 lb. spaghetti, cooked al dente
1 cup grape tomatoes, halved
salt and pepper to taste

Rustic basil sauce:

1/2 cup chopped basil
1 head garlic minced
1/4 cup olive oil

Garnish:

⅔ Cup grated Parmesan
½ cup lightly toasted pine nuts

INSTRUCTIONS

1. Make the rustic basil sauce, either by hand by chopping all the ingredients well and mixing together in a small bowl.  Or peel garlic and place whole with whole basil leaves in a food processor and pulse to chop.  Do not puree, so make sure you pulse to keep the sauce chunky.  Once chopped stir in the olive oil  season with some salt and set aside to use later.  We use this sauce a lot on many things, it is very versatile

2. Heat 2 tbsp. olive oil in a skillet over medium heat. Add 2 T of garlic; cook until golden, about 2 minutes. Add mushrooms; cook until golden, about 3 minutes. Add asparagus, broccoli, peas, and zucchini; cook 3 minutes. Add pasta, season with salt and pepper, and toss to combine; then toss in rustic basil sauce and heat through then transfer to a platter.

2. Bring remaining oil and 2 T garlic, tomatoes to a simmer over medium heat; pour over pasta; garnish with nuts serve with Parmesan cheese optional.