Spaghetti Misto Recipe
Ingredients
| Virgin olive oil | 3 Tablespoon | |
| 3 large cloves garlic, minced | ||
| Carrots | 2 Large | |
| Green onions | 3 , chopped | |
| Broccoli flowerets | 2 Cup (16 tbs) | |
| 3 fresh plum tomatoes, chopped | ||
| Yellow bell pepper | 1 Medium, julienned | |
| Red bell pepper | 1 Medium, julienned | |
| Green bell pepper | 1 Small, julienned | |
| Pitted black olives | 1 Can (10oz), sliced | |
| Light cream | 1 Pint | |
| Ground black pepper | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon, grated | |
| 1/4 teaspoon crushed dried basil or 3 large fresh basil leaves, chopped | ||
| Spaghetti | 3/4 pound | |
| Freshly grated Parmesan and Romano | ||
| Cheese | ||
| Salt | To Taste | |
| black pepper | 1 | |
Directions
In a large skillet, heat olive oil over medium-high heat. When oil is hot, add garlic and stir for 1-2 minutes. Toss in carrots and green onions and saute until tender. Add all other vegetables, tossing over medium-high heat until well combined.
Cover pan and lower heat to medium to steam vegetables until tender, about 10-12 minutes.
Add cream, pepper, nutmeg, and basil, stirring well to coat vegetables. Cook until bubbly and slightly thickened. Keep warm and covered until ready to serve.
In a large pot of boiling salted water, cook spaghetti until it is "al dente." Drain well, mound on a warm serving platter, and top with vegetable sauce. Serve with Parmesan and Romano cheese and freshly ground pepper.
Cover pan and lower heat to medium to steam vegetables until tender, about 10-12 minutes.
Add cream, pepper, nutmeg, and basil, stirring well to coat vegetables. Cook until bubbly and slightly thickened. Keep warm and covered until ready to serve.
In a large pot of boiling salted water, cook spaghetti until it is "al dente." Drain well, mound on a warm serving platter, and top with vegetable sauce. Serve with Parmesan and Romano cheese and freshly ground pepper.
Chef
