Jacksonville Illinois
Farmers Market
at Lincoln Square

Pasta Primavera

  • 1 lb. spaghetti
  • salt
  • boiling water
  • ½ cup light cream, heated
  • ½ cup freshly grated Parmesan cheese
  • 1½ cups finely chopped fresh zucchini
  • 1 cup finely chopped fresh broccoli
  • ½ cup peas (fresh or frozen)
  • ½ cup thinly sliced fresh green beans
  • 2 cloves garlic, minced
  • 3 T. pine nuts (pignola nuts)
  • 1 cup peeled, diced tomatoes
  • black pepper
  • Freshly grated Parmesan cheese

Cook spaghetti in 4 to 6 quarts rapidly boiling salted water just until tender. Drain and toss pasta with cream and cheese.

While pasta is cooking, parboil zucchini, broccoli, mushrooms, peas, green beans and garlic in ½ cup boiling water with ½ teaspoon salt, 3 minutes. Drain. Mix in toasted pine nuts and tomatoes. Season with freshly grated black pepper.

To serve, top spaghetti with vegetable mixture. Pass additional grated Parmesan cheese.

from market vendor Jill Vorbeck