Spaghetti with White Wine Cream Sauce and Vegetables
Recipe By: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound dry spaghetti noodles (I always use brown rice or whole wheat pasta but anything will work)
  • ¼ cup clarified butter
  • 2 shallots, minced
  • 3 garlic cloves, minced
  • ½ cup white wine
  • 2 cups heavy cream
  • 1 cup grated parmigiano-reggiano
  • kosher salt and freshly ground black pepper to taste
  • 1 zucchini, diced
  • 2 large ripe tomatoes, diced
  • 2 green onions, diced
  • ¼ cup fresh basil, chiffonade
Preparation Instructions
  1. Bring a large pot of salted water to boil, once boiling add spaghetti noodles.
  2. In a large skillet, heat the clarified butter over medium heat. Add the onions and sauté until just starting to soften, then add the garlic.
  3. Once the garlic is soft and aromatic, add the wine and allow to simmer for a couple minutes until reduced by half.
  4. Once the wine has reduced down, add the cream and allow that to simmer until thickened, about 10-15 minutes.
  5. Add the parmigiano, salt and pepper and stir until melted, then add the tomato, zucchini and green onions. Cook until the zucchini starts to soften just a little.
  6. To serve place on plate and top with a little of the basil.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/10/spaghetti-with-white-wine-cream-sauce-and-vegetables/