Le Cirques Spatti Primavera Recipes

LE CIRQUE'S SPAGHETTI PRIMAVERA

Steps:

• Trim broccoli and break into small florets (reserve stems for another use).
• Trim the ends of the zucchini but do not peel.
• Cut each zucchini into quarters lengthwise and then cut each quarter into 1" pieces--you should have 1 and 1/2 cups of zucchini, not more.
• Cut each asparagus spear into thirds.
• Cook each of the green vegetables separately in boiling salted water to cover, just long so that each vegetable remains crisp but tender (Broccoli, zucchini, asparagus and green beans about 5 minutes, peas and pea pods about one minute if fresh, 30 seconds if frozen).
• Drain well then rinse in cold water, drain again, and combine the vegetables in a mixing bowl.
• Heat the canola oil in a skillet and add the mushrooms, season to taste with salt and pepper and cook about two minutes.
• Add mushrooms to the bowl of mixed vegetables.
• Add the chopped chiles and the parsley to the mixed vegetables.
• Heat 3 tablespoons of olive oil in a saucepan and add half the garlic, all the tomatoes and salt and pepper to taste.
• Cook for about 4 minutes, stirring gently so as not to break up the tomatoes.
• Add the basil, stir and remove from heat, keeping it covered.
• Cook the spaghetti in boiling salted water until al dente; drain and return to the pot.
• Heat the other 3 tablespoons of oil in a large skillet and add the remaining garlic and all the vegetable mixture.
• Cook stirring gently, just to heat through.
• In a pan large enough to hold the pasta and the vegetables, melt the butter.
• Once melted, add the chicken broth, the cream, and the parmesan, cooking gently on and off heat till smooth.
• Add the spaghetti and toss quickly to blend.
• Add half the vegetable mixture and the reserved liquid from the tomatoes, tossing over very low heat.
• Add the remaining vegetables, and, if the suace seems too dry, about 1/4 cup more cream--but the sauce should not be soupy.
• Add the pine nuts and give the mixture a final toss.
• Place equal amounts of the pasta mixture in 4 or 8 shallow soup bowls, depending on whether this is to be an appetizer or a main dish.
• Spoon equal amounts of the tomato mixture over each portion.
• Serve immediately.

LE CIRQUE'S SPA'TTI PRIMAVERA

Steps:

• Trim broccoli and break it into bite-size florets. Set aside.
• Trim off and discard the ends of zucchini. Do not peel the zucchini. Cut zucchini into quarters. Cut each quarter into 1-inch lengths. There should be about 1 1/2 cups, no more. Set aside.
• Cut each asparagus spear into thirds. Set aside.
• Cook each of the green vegetables separately in boiling salted water to cover. It is essential to cook each vegetable so that it remains crisp but tender. Cook broccoli, zucchini, asparagus and green beans about 5 minutes. Drain well, run under cold water to chill and drain. Combine in a mixing bowl.
• Cook peas and pea pods 1 minute if fresh, 30 seconds if frozen. Drain, chill and drain again. Combine all vegetables in mixing bowl.
• Heat oil in a skillet and add mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook about 2 minutes. Add mushrooms to the vegetables. Add chopped chilies and parsley.
• Heat 3 tablespoons olive oil in a saucepan and add half the garlic, all the tomatoes, salt and pepper to taste. Cook about 4 minutes, stirring gently so as not to break up the tomatoes more than necessary. Add basil, stir and set aside.
• Heat remaining 3 tablespoons olive oil in large skillet and add remaining garlic along with vegetable mixture. Cook, stirring gently, just to heat through.
• Drop the spaghetti into boiling salted water. Cook until al dente. Drain well. Return spaghetti to pot.
• Select utensil large enough to hold drained spaghetti and vegetables. To this, add butter. When it melts, add chicken broth, 1/2 cup cream and cheese, stirring constantly. Cook gently on and off heat until smooth. Add spaghetti and toss quickly to blend. Add half the vegetables and pour in liquid from the tomatoes, tossing over very low heat.
• Add remaining vegetables and, if sauce seems too dry, add about 1/4 cup more cream. Sauce should not be soupy. Add pine nuts and give mixture final tossing
• Serve equal portions of the spaghetti mixture in 4-to-8 soup or spaghetti bowls, depending on whether spaghetti is being served as main course or appetizer. Spoon equal amounts of tomatoes over each serving. Serve immediately.

SPAGHETTI PRIMAVERA

Steps:

• Bring 1 gallon of water with 1 tablespoon of the olive oil to a boil. Let simmer until ready to cook the pasta.
• In a 1 1/2- to 2-quart saucepan, bring a quart of water with 1/2 tablespoon salt to a boil. Add the fresh peas and cook for 3 minutes. Drain, cool the peas under cold running water and drain again. Set the peas aside.
• In the same saucepan, combine the heavy cream, mascarpone, butter, Parmesan cheese, a pinch of salt and freshly ground pepper. Cook slowly over low heat for 5 minutes. Remove from heat and set aside.
• In a large skillet, place 2 tablespoons olive oil and toast the pine nuts over high heat until light brown. Add the mushrooms, zucchini, broccoli, green beans, asparagus and jalapeno pepper, and cook, stirring, for 5 to 7 minutes. Season with salt and pepper to taste. Stir in the peas and set aside.
• Warm the remaining tablespoon of olive oil in a small pan over medium heat. Add the garlic and basil and cook slowly for 2 minutes. Do not allow the garlic to color. Add the tomatoes, salt and pepper to taste, and cook another 3 to 4 minutes. Mix with the sauteed vegetables.
• Just before serving, add a tablespoon of salt to the boiling water, plunge the spaghetti into the water, stir and cook for 5 to 7 minutes until al dente. Drain and return the spaghetti to the pot. Add the reserved Parmesan cream sauce, the chives and half of the sauteed vegetable mixture. Toss well for two minutes and add a little additional Parmesan cheese if the sauce needs thickening.
• Pour the spaghetti mixture into a warm bowl. Sprinkle the remaining vegetables over it. Decorate with basil leaves and serve grated Parmesan cheese on the side.