Serves 4

 

1 cup vegetables chopped into bite sized pieces: broccoli, asparagus, cauliflower and zucchini

1 tablespoon butter or oil

1/2 cup sliced almonds

1/4 pound mushroom caps

10 cherry tomatoes, halved

1-2 garlic cloves, crushed or minced

1 tablespoon butter or olive oil

Salt and pepper to taste

3/4 pound thin spaghetti

1/3 cup grated Parmesan

3/4 cup cream

1 teaspoon chopped fresh basil or 1/2 teaspoon dried

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1. Steam vegetables in ingredient one until al dente.

2. Melt butter. Add sliced almonds and toast over medium heat. Remove from heat.

3. In same pan, sauté mushrooms caps and remove from pan. Sauté cherry tomatoes adding oil as needed. After 2 minutes, add garlic, salt and pepper. Remove from heat when garlic is golden and tomatoes softened. Remove from pan.

4. Cook spaghetti according to package directions.

5. In mushroom-tomato pot, melt 1/4 cup butter. Add back in tomatoes and garlic. Add Parmesan, cream, basil. Stir. Once cheese is melted, add spaghetti to heated sauce, toss to cook. Add all veggies, toss gently until all is hot.

6. Serve with extra cream or cheese.                   

Note: You can prepare everything ahead of time up to the sauce stage.

#vegetarian

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Expandthetable Suggestions

1. Keep it Vegan:  Use oil instead of butter and use vegan Parmesan cheese. Use a non-dairy milk in place of cream.

2. Avoid Nut Allergies:  Omit almonds and substitute piñolis.

3. Save Some Calories:  Reduce pasta to 1/2 pound. Add 2 medium zucchini, spiralized, to pasta before you drain water. This is enough to cook it. Zucchini noodles are low in calories and mixed with the pasta, are an easy way to lower the carbs. Omit zucchini as a vegetable in this case. Use milk or a non-dairy milk in place of cream.

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