Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim broccoli and break into small florets (reserve stems for another use). | 2. Trim the ends of the zucchini but do not peel. | 3. 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. | 4. Cut each asparagus spear into thirds. | 5. 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). | 6. Drain well then rinse in cold water, drain again, and combine the vegetables in a mixing bowl. | 7. Heat the canola oil in a skillet and add the mushrooms, season to taste with salt and pepper and cook about two minutes. | 8. Add mushrooms to the bowl of mixed vegetables. | 9. Add the chopped chiles and the parsley to the mixed vegetables. | 10. Heat 3 tablespoons of olive oil in a saucepan and add half the garlic, all the tomatoes and salt and pepper to taste. | 11. Cook for about 4 minutes, stirring gently so as not to break up the tomatoes. | 12. Add the basil, stir and remove from heat, keeping it covered. | 13. Cook the spaghetti in boiling salted water until al dente; drain and return to the pot. | 14. Heat the other 3 tablespoons of oil in a large skillet and add the remaining garlic and all the vegetable mixture. | 15. Cook stirring gently, just to heat through. | 16. In a pan large enough to hold the pasta and the vegetables, melt the butter. | 17. Once melted, add the chicken broth, the cream, and the parmesan, cooking gently on and off heat till smooth. | 18. Add the spaghetti and toss quickly to blend. | 19. Add half the vegetable mixture and the reserved liquid from the tomatoes, tossing over very low heat. | 20. Add the remaining vegetables, and, if the suace seems too dry, about 1/4 cup more cream--but the sauce should not be soupy. | 21. Add the pine nuts and give the mixture a final toss. | 22. 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. | 23. Spoon equal amounts of the tomato mixture over each portion. | 24. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli	1			30.94	6.0424	2.5662	0.3367
zucchini	2			6.72	0.9952	0.8672	0.128
asparagus spear	4		trimmed	100.8667	0.0	22.44	0.5667
green bean	1 1/2	cups	trimmed cut	46.5	10.455	2.745	0.33
green pea	1/2	cup		58.725	10.4762	3.9295	0.29
pea pod	3/4	cup		100.8667	0.0	22.44	0.5667
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
mushroom	2	cups	sliced	-	-	-	-
salt black pepper			ground	100.8667	0.0	22.44	0.5667
red chilies	1	teaspoon		1.25	0.2753	0.0584	0.0138
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
tomato	3	cups	peeled seeded cut	124.2	27.54	6.48	1.08
spaghetti	1			8.7883	1.9589	0.1814	0.1616
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
chicken stock	2	tablespoons	unsalted	10.8	1.0590000000000002	0.7559999999999999	0.36
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
parmigiano reggiano cheese	2/3	cup	grated	100.8667	0.0	22.44	0.5667
pine nut	1/3	cup		302.85	5.886	6.1605	30.7665

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.