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Pasta Primavera Recipe

Katie Jasiewicz
  • 35 minutes
  • Serves

INGREDIENTS

2 tbsp

olive oil

2 tbsp

butter

2 tbsp

garlic, minced

1 lb

dry spaghetti

1

onion, halved and thinly sliced

2

carrots, cut julienne style

1

zucchini squash, cut julienne style

1 tsp

dried thyme, dried

4 oz

dry white wine

5 cups

vegetable broth

1/2 cup

heavy cream

1 cup

parmigiano reggiano, grated

1/2

lemon, juiced and zested

1/4 cup

flat-leaf parsley, chopped

salt,

black pepper, freshly ground and