- 2 zucchini, cubed
- Salt and freshly ground black pepper
- 2 carrots, cubed
- 7 ounce peas (shell weight)
- 1 pound 2 ounce spaghetti pasta
- 3 tablespoons butter
- 3/4 cup heavy cream
- 1 ounce Parmesan cheese, grated
- Bring a saucepan of water to a boil. Add the zucchini and some salt and cook for 2 – 3 minutes, until barely tender to the tip of a knife. Drain well, then blot dry on paper towels. Set aside on some fresh paper towels to ensure the blanched zucchini are not at all soggy.
- Put the carrots in a saucepan, cover with cold water, add salt, and bring to a boil. Simmer for about 5 minutes or until just tender, and drain, rinse with cold water, drain again, and set aside. Bring a clean saucepan of salted water to the boil. Add the peas and simmer for 3 – 8 minutes, depending on their size, until tender. Drain, rinse with cold water, and set aside. It is necessary to blanch the vegetables separately because each must be cooked to be at the peak of their sweetness, and they all cook at a different rate.
- Cook the spaghetti pasta in a large pan of boiling salted water for about 12 minutes, or until it is tender but still firm to the bite. Drain well.
- Meanwhile, heat the butter in a large saucepan over low heat, add the zucchini, carrots, and peas and sauté for 1 minute.
- Add the cream to the pan of vegetables, stir well, and bring to a simmer. Take the pan from the heat, add the spaghetti, and toss well in the mixture. Add the Parmesan and toss again. Serve on warmed plates, with a good grinding of black pepper.
Serve with a hard crusted Italian bread and a glass of your favorite wine.