← Back to Search Results
American, Italian
Le Cirque’s Spaghetti Primavera

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Sirio Maccioni, the impresario of the restaurant, Le Cirque, in Manhattan, is credited with creating this dish, variations of which have become a standby in restaurants across the country—mostly as the retitled Pasta Primavera. This is the original recipe.

Yield: Serves 4 as a main course, or 6 to 8 as an appetizer

Ingredients

  • 1 bunch broccoli, trimmed and cut into bite-size florets
  • 2 small zucchinis, quartered lengthwise and cut into 1-inch lengths
  • 4 asparagus spears (about 5 inches long), peeled, trimmed, and cut into thirds
  • 1½ cups green beans, trimmed and cut into 1-inch pieces
  • ½ cup fresh or frozen peas
  • 4 tablespoons olive oil
  • 2 cups thinly sliced mushrooms
  • 1 teaspoon finely chopped fresh red or green chile, or about ½ teaspoon dried red pepper flakes
  • 1 teaspoon finely chopped garlic
  • 3 cups seeded, diced ripe tomatoes, reserve the juice separately
  • ¼ cup finely chopped fresh parsley
  • 6 fresh basil leaves, chopped
  • 1 pound spaghetti or spaghettini
  • 4 tablespoons (½ stick) butter
  • ½ cup heavy cream, or more if needed
  • 2/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2/3 cup toasted pine nuts

Directions

1. Cook the broccoli, zucchini, asparagus, and green beans in boiling salted water until crisp but tender, about 4 minutes. Add the peas and cook for 1 minute more. Drain and refresh the vegetables in cold water. Drain and set aside in a mixing bowl.

2. Heat 1 tablespoon of the olive oil in a nonreactive large skillet over medium heat. When hot, add the mushrooms and chile and sauté for about 2 minutes. Add the remaining 3 tablespoons olive oil, the garlic, and tomatoes and cook, stirring gently so as not to break up the tomatoes, for about 4 minutes. Add the parsley and basil; stir and set aside.

3. Cook the spaghetti in boiling salted water until just al dente, the spaghetti must retain just a slight resilience in the center. Drain.

4. Meanwhile, in a nonreactive pot large enough to hold the drained spaghetti and all of the vegetables, melt the butter over medium heat. Add the cream and Parmesan and stir constantly until heated through. When hot, reduce the heat and cook gently on and off the heat until smooth. Add the spaghetti and toss quickly to blend. Add half of the vegetables and pour in the reserved juice from the tomatoes. Toss and stir over very low heat until the mixture is heated through, 5 minutes. Season with salt and pepper.

5. Add the remaining vegetables and toss gently. If the sauce seems too dry, add additional cream, but the sauce should not be soupy. Adjust the seasonings. Add the pine nuts and give the mixture one final toss. Serve in heated soup or spaghetti bowls. Spoon some of the tomato mixture over each serving. Serve immediately.


© 1992 Molly O'Neill
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and includes 1/8 teaspoon of added salt per serving.

548kcal (27%)
180mg (18%)
91mg (152%)
207mcg RAE (7%)
840mg
103mg
17g
7g
7g
57g
43mg (14%)
461mg (19%)
10g (51%)
30g (46%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
lidias-italy Lidia's Italy
by Lidia Bastianich
mom-a-licious Mom-a-Licious
by Domenica Catelli
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
cook-with-jamie Cook with Jamie
by Jamie Oliver
baked-explorations Baked Explorations
by Matt Lewis
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?