PASTA PRIMAVERA
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble of vegetables over pasta was mostly an expression of the death match between French and Italian cuisine (cream versus olive oil, sauce versus pasta). But in the late 1970s, when New York's Le Cirque popularized spaghetti primavera, Craig Claiborne and Pierre Franey called it "by far, the most talked-about dish in Manhattan." I encourage you to make Le Cirque's version, all 10 pain-in-the-neck steps of it, because despite its tempestuous origins, it's wonderful.
Provided by Amanda Hesser
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups). Cut each asparagus into 2-inch pieces. Trim beans and cut into 1-inch pieces.
- Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl.
- Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables.
- In a skillet over medium-high heat, heat the peanut oil and add the mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the mushrooms, chili and parsley to the vegetables.
- Heat 3 tablespoons olive oil in a saucepan and add half the garlic, tomatoes, salt and pepper. Cook about 4 minutes. Add the basil.
- Heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through.
- Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well.
- In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.
- Add the remaining vegetables. If the sauce seems dry, add 3 to 4 tablespoons more cream. Add the pine nuts and give the mixture a final tossing.
- Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.
Nutrition Facts : @context http, Calories 1099, UnsaturatedFat 35 grams, Carbohydrate 113 grams, Fat 61 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 21 grams, Sodium 1523 milligrams, Sugar 15 grams, TransFat 0 grams
LE CIRQUE'S SPAGHETTI PRIMAVERA
This is Sirio Maccione's own creation, as it was served at his famous restaurant. The list of ingredients is long but it is really quite simple dish. You can substitute good, organic diced tomatoes for the fresh. This will serve 8 as an appetizer or 4 as a main dish.
Provided by Chef Kate
Categories One Dish Meal
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 21
Steps:
- Trim broccoli and break into small florets (reserve stems for another use).
- Trim the ends of the zucchini but do not peel.
- 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.
- Cut each asparagus spear into thirds.
- 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).
- Drain well then rinse in cold water, drain again, and combine the vegetables in a mixing bowl.
- Heat the canola oil in a skillet and add the mushrooms, season to taste with salt and pepper and cook about two minutes.
- Add mushrooms to the bowl of mixed vegetables.
- Add the chopped chiles and the parsley to the mixed vegetables.
- Heat 3 tablespoons of olive oil in a saucepan and add half the garlic, all the tomatoes and salt and pepper to taste.
- Cook for about 4 minutes, stirring gently so as not to break up the tomatoes.
- Add the basil, stir and remove from heat, keeping it covered.
- Cook the spaghetti in boiling salted water until al dente; drain and return to the pot.
- Heat the other 3 tablespoons of oil in a large skillet and add the remaining garlic and all the vegetable mixture.
- Cook stirring gently, just to heat through.
- In a pan large enough to hold the pasta and the vegetables, melt the butter.
- Once melted, add the chicken broth, the cream, and the parmesan, cooking gently on and off heat till smooth.
- Add the spaghetti and toss quickly to blend.
- Add half the vegetable mixture and the reserved liquid from the tomatoes, tossing over very low heat.
- Add the remaining vegetables, and, if the suace seems too dry, about 1/4 cup more cream--but the sauce should not be soupy.
- Add the pine nuts and give the mixture a final toss.
- 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.
- Spoon equal amounts of the tomato mixture over each portion.
- Serve immediately.
Nutrition Facts : Calories 1083.8, Fat 60.5, SaturatedFat 20.6, Cholesterol 80.9, Sodium 307.4, Carbohydrate 110.8, Fiber 12.5, Sugar 11.4, Protein 30.9
SPAGHETTI PRIMAVERA
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Bring 1 gallon of water with 1 tablespoon of the olive oil to a boil. Let simmer until ready to cook the pasta.
- In a 1 1/2- to 2-quart saucepan, bring a quart of water with 1/2 tablespoon salt to a boil. Add the fresh peas and cook for 3 minutes. Drain, cool the peas under cold running water and drain again. Set the peas aside.
- In the same saucepan, combine the heavy cream, mascarpone, butter, Parmesan cheese, a pinch of salt and freshly ground pepper. Cook slowly over low heat for 5 minutes. Remove from heat and set aside.
- In a large skillet, place 2 tablespoons olive oil and toast the pine nuts over high heat until light brown. Add the mushrooms, zucchini, broccoli, green beans, asparagus and jalapeno pepper, and cook, stirring, for 5 to 7 minutes. Season with salt and pepper to taste. Stir in the peas and set aside.
- Warm the remaining tablespoon of olive oil in a small pan over medium heat. Add the garlic and basil and cook slowly for 2 minutes. Do not allow the garlic to color. Add the tomatoes, salt and pepper to taste, and cook another 3 to 4 minutes. Mix with the sauteed vegetables.
- Just before serving, add a tablespoon of salt to the boiling water, plunge the spaghetti into the water, stir and cook for 5 to 7 minutes until al dente. Drain and return the spaghetti to the pot. Add the reserved Parmesan cream sauce, the chives and half of the sauteed vegetable mixture. Toss well for two minutes and add a little additional Parmesan cheese if the sauce needs thickening.
- Pour the spaghetti mixture into a warm bowl. Sprinkle the remaining vegetables over it. Decorate with basil leaves and serve grated Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 24 grams, Carbohydrate 57 grams, Fat 49 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 22 grams, Sodium 836 milligrams, Sugar 9 grams, TransFat 0 grams
LE CIRQUE'S SPA'TTI PRIMAVERA
Provided by Bryan Miller
Categories dinner, pastas, main course
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- Trim broccoli and break it into bite-size florets. Set aside.
- Trim off and discard the ends of zucchini. Do not peel the zucchini. Cut zucchini into quarters. Cut each quarter into 1-inch lengths. There should be about 1 1/2 cups, no more. Set aside.
- Cut each asparagus spear into thirds. Set aside.
- Cook each of the green vegetables separately in boiling salted water to cover. It is essential to cook each vegetable so that it remains crisp but tender. Cook broccoli, zucchini, asparagus and green beans about 5 minutes. Drain well, run under cold water to chill and drain. Combine in a mixing bowl.
- Cook peas and pea pods 1 minute if fresh, 30 seconds if frozen. Drain, chill and drain again. Combine all vegetables in mixing bowl.
- Heat oil in a skillet and add mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook about 2 minutes. Add mushrooms to the vegetables. Add chopped chilies and parsley.
- Heat 3 tablespoons olive oil in a saucepan and add half the garlic, all the tomatoes, salt and pepper to taste. Cook about 4 minutes, stirring gently so as not to break up the tomatoes more than necessary. Add basil, stir and set aside.
- Heat remaining 3 tablespoons olive oil in large skillet and add remaining garlic along with vegetable mixture. Cook, stirring gently, just to heat through.
- Drop the spaghetti into boiling salted water. Cook until al dente. Drain well. Return spaghetti to pot.
- Select utensil large enough to hold drained spaghetti and vegetables. To this, add butter. When it melts, add chicken broth, 1/2 cup cream and cheese, stirring constantly. Cook gently on and off heat until smooth. Add spaghetti and toss quickly to blend. Add half the vegetables and pour in liquid from the tomatoes, tossing over very low heat.
- Add remaining vegetables and, if sauce seems too dry, add about 1/4 cup more cream. Sauce should not be soupy. Add pine nuts and give mixture final tossing
- Serve equal portions of the spaghetti mixture in 4-to-8 soup or spaghetti bowls, depending on whether spaghetti is being served as main course or appetizer. Spoon equal amounts of tomatoes over each serving. Serve immediately.
Nutrition Facts : @context http, Calories 787, UnsaturatedFat 28 grams, Carbohydrate 75 grams, Fat 46 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 1013 milligrams, Sugar 10 grams, TransFat 0 grams
TOASTED SPAGHETTI PRIMAVERA
Provided by Amanda Hesser
Categories dinner, pastas, project, main course
Time 2h30m
Yield Serves 4
Number Of Ingredients 17
Steps:
- Bring 4 cups water to a boil. Reduce heat to low, add pea shells and steep for 90 minutes. Strain and cool. Discard shells and reserve 2 cups of broth.
- Preheat the oven to 300 degrees. Bring a large pot of heavily salted water to a boil. Prepare an ice-water bath. Drop the peas into the boiling water and cook until just soft, about 2 minutes (30 seconds if frozen). Using a strainer, transfer the peas to the ice water, then remove and roughly chop.
- Return water to a boil. Boil the Romanesco and sugar snaps for 30 seconds; transfer to ice water with a slotted spoon. Boil carrots for 1 to 3 minutes and transfer them to the ice water. Save boiling water for the pasta, adding more water and salt as needed. Carefully separate the sugar snaps in half along their seams so that half of the peas remain hinged on each half of the shell.
- Using a vegetable peeler or mandoline, slice asparagus and radishes lengthwise. Spread on a baking sheet. Toss with olive oil. Season with salt.
- In a large saucepan set over medium heat, add 2 tablespoons olive oil. Add the garlic, green garlic, capers, pepper flakes and a large pinch of salt. Sauté until fragrant but before the garlic browns, 30 to 60 seconds. Add the pea broth and the miso paste and bring to a boil. Add the peas, sugar snaps, carrots and Romanesco. Season to taste with salt, miso, lemon zest and lemon juice. Remove from the heat and keep warm.
- About 20 minutes before serving, break the pasta into 2-inch pieces and place on a baking sheet. Coat with 2 tablespoons olive oil and toast in the oven until golden, 10 to 15 minutes. Immediately transfer to the boiling salted water and cook until al dente. Transfer to the miso broth. Set over medium heat and stir until well combined and hot.
- Portion the pasta and broth into 4 bowls. Top each with a few slices of asparagus and radish, a sprinkle of parsley and, if you choose, miner's lettuce or edible pansies. Drizzle with olive oil.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 18 grams, Carbohydrate 134 grams, Fat 24 grams, Fiber 20 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 1706 milligrams, Sugar 28 grams
LE CIRQUE'S SPA'TTI PRIMAVERA
This is the original recipe clipped from The New York Daily News in the early 1980s. In 1977, when New York's Le Cirque popularized spaghetti primavera, The New York Times called it "by far, the most talked-about dish in Manhattan." At least three people laid claim to its creation. According to David Kamp, in his excellent book, "The United States of Arugula," spaghetti primavera was the brainchild of either Ed Giobbi, an artist and cook, who prepared it for Sirio Maccioni, the owner of Le Cirque, and Jean Vergnes, the chef at Le Cirque; or Maccioni's wife, as Maccioni wrote in his memoirs; or Vergnes, who doctored Giobbi's version with cream and vegetables. Despite his assertion that he invented it, Vergnes was said to have hated the dish so much, he forced his cooks to make it in a hallway. This serves 4 as a main course or 6-8 as an appetizer.
Provided by JackieOhNo
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Trim broccoli and break it into bite-size florets. Set aside.
- Trim off and discard the ends of zucchini. Do not peel the zucchini. Cut zucchini into quarters. Cut each quarter into 1-inch lengths. There should be about 1-1/2 cups, no more. Set aside.
- Cut each asparagus spear into thirds. Set aside.
- Cook each of the green vegetables separately in boiling salted water to cover. It is essential to cook each vegetable so that it remains crisp but tender. Cook broccoli, zucchini, asparagus and green beans about 5 minutes. Drain well, run under cold water to chill and drain. Combine in mixing bowl.
- Cook peas and pea pods 1 minute if fresh, 30 seconds if frozen. Drain, chill and drain again. Combine all vegetables in mixing bowl.
- Heat cooking oil in a skillet and add mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook about 2 minutes. Add mushrooms to vegetables. Add chopped chilies and parsley.
- Heat 3 T. olive oil in a saucepan and add half the garlic, all the tomatoes, salt and pepper to taste. Cook about 4 minutes, stirring gently so as not to break up the tomatoes more than necessary. Add basil, stir and set aside.
- Heat remaining 3 T. olive oil in large skillet and add remaining garlic along with vegetable mixture. Cook, stirring gently, just to heat through.
- Drop the spaghetti into boiling salted water. Cook until al dente. Drain well. Return spaghetti to pot.
- Select utensil large enough to hold the drained spaghetti and vegetables. To this, add butter. When it melts, add chicken broth, 1/2 cup cream and cheese, stirring constantly. Cook gently on and off het until smooth. Add spaghetti and toss quickly to blend. Add half the vegetables and pour in liquid from the tomatoes, tossing over very low heat.
- Add remaining vegetables and, if sauce seems too dry, add about 1/4 cup more cream. Sauce should not be too soupy. Serve equal portions of the spaghetti mixture in 4 spaghetti bowls. Spoon equal amounts of tomatoes over each serving. Serve immediately.
Nutrition Facts : Calories 1038.5, Fat 54.1, SaturatedFat 20.8, Cholesterol 86, Sodium 468.1, Carbohydrate 112, Fiber 12.8, Sugar 14.2, Protein 31.8
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