email this pageIngredients
Tomato topping:
2 tablespoons olive oil
1 garlic clove, minced (about 1 teaspoon)
3 medium red, ripe tomatoes, cut into 1-inch cubes
1/2 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper to taste
Pasta and Alfredo Sauce:
1 pound spaghetti or spaghettini
1/4 cup lower sodium chicken broth
1/2 cup mascarpone cheese
1/2 cup heavy cream
2/3 cup grated Parmesan cheese
Vegetables:
1 pound broccoli, trimmed and cut into bite-size pieces
2 small zucchini, cut into 2-inch matchstick slices (about 1 1/2 cups)
4 asparagus spears, cut in thirds after breaking off their tough ends
2 cups fresh or frozen green peas
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground pepper
1/2 teaspoon dried red pepper flakes
1/4 cup chopped parsley
2 tablespoons butter
Pine nuts (optional)
Instructions
2 tablespoons olive oil
1 garlic clove, minced (about 1 teaspoon)
3 medium red, ripe tomatoes, cut into 1-inch cubes
1/2 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper to taste
Pasta and Alfredo Sauce:
1 pound spaghetti or spaghettini
1/4 cup lower sodium chicken broth
1/2 cup mascarpone cheese
1/2 cup heavy cream
2/3 cup grated Parmesan cheese
Vegetables:
1 pound broccoli, trimmed and cut into bite-size pieces
2 small zucchini, cut into 2-inch matchstick slices (about 1 1/2 cups)
4 asparagus spears, cut in thirds after breaking off their tough ends
2 cups fresh or frozen green peas
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground pepper
1/2 teaspoon dried red pepper flakes
1/4 cup chopped parsley
2 tablespoons butter
Pine nuts (optional)
1. To make tomato topping, heat 2 tablespoons olive oil in a saucepan. Add garlic and tomatoes; cook about 4 minutes, stirring gently so as not to break up tomatoes any more than necessary. Stir in basil, salt and pepper to taste.
2. Cook spaghetti in boiling water until al dente—almost but not quite tender. Drain well, and set aside.
3. While spaghetti is cooking, make Alfredo sauce. Gently heat chicken broth, mascarpone cheese and cream in a very large saucepan. Add Parmesan cheese and stir until smooth. Set aside.
4. In boiling water, cook broccoli 3 minutes. Add zucchini and asparagus and continue cooking until they are crisp-tender, about 2 minutes. Add peas and cook 30 seconds if frozen, 1 minute if fresh. Drain vegetables well.
5. Heat olive oil in a large skillet; add vegetables, salt, pepper, pepper flakes and parsley. Cook until thoroughly heated, about 2 minutes, stirring gently. Add butter; toss gently.
6. Add spaghetti to Alfredo sauce; toss to coat. Add vegetables, tossing and stirring over very low heat.
7. Serve spaghetti topped with the tomato topping. Garnish with pine nuts, if desired. Serves 6.
By Joan Nathan, "Relish the American Table," March 19, 2006
Nutritional Information
2. Cook spaghetti in boiling water until al dente—almost but not quite tender. Drain well, and set aside.
3. While spaghetti is cooking, make Alfredo sauce. Gently heat chicken broth, mascarpone cheese and cream in a very large saucepan. Add Parmesan cheese and stir until smooth. Set aside.
4. In boiling water, cook broccoli 3 minutes. Add zucchini and asparagus and continue cooking until they are crisp-tender, about 2 minutes. Add peas and cook 30 seconds if frozen, 1 minute if fresh. Drain vegetables well.
5. Heat olive oil in a large skillet; add vegetables, salt, pepper, pepper flakes and parsley. Cook until thoroughly heated, about 2 minutes, stirring gently. Add butter; toss gently.
6. Add spaghetti to Alfredo sauce; toss to coat. Add vegetables, tossing and stirring over very low heat.
7. Serve spaghetti topped with the tomato topping. Garnish with pine nuts, if desired. Serves 6.
By Joan Nathan, "Relish the American Table," March 19, 2006
Per serving: 650 calories, 31g fat, 21g prot., 72g carbs., 9g fiber, 680mg sodium.
