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