Le Cirque's Spaghetti Primavera

Indulge in the vibrant flavors of **Le Cirque's Spaghetti Primavera**, a timeless Italian-American classic elevated with fresh, colorful vegetables and a creamy Parmesan-infused sauce. This dish features al dente spaghetti tossed with tender zucchini, carrots, red bell pepper, spinach, sweet peas, and juicy cherry tomatoes, all brought together in a luscious heavy cream sauce kissed with fragrant garlic and a hint of lemon zest. Perfect for a quick weeknight dinner or a sophisticated gathering, this 35-minute recipe (including prep!) is a celebration of seasonal produce and fresh herbs like basil. Whether you're looking for a vegetarian pasta recipe that's both comforting and elegant or a crowd-pleaser packed with wholesome flavors, this spaghetti primavera hits the mark. Serve it with a sprinkle of extra Parmesan and fresh basil for the ultimate finishing touch!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Spaghetti
• 3 tablespoons Olive oil
• 3 pieces Garlic cloves, minced
• 1 medium Zucchini, julienned
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, julienned
• 200 grams Cherry tomatoes, halved
• 100 grams Peas, fresh or frozen
• 100 grams Spinach leaves, fresh
• 200 ml Heavy cream
• 80 grams Grated Parmesan cheese
• 1 to taste Salt
• 1 to taste Black pepper
• 10 grams Fresh basil leaves, chopped
• 1 teaspoon Lemon zest

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.

Step 2

In a large sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Step 3

Add the zucchini, carrot, and red bell pepper to the pan. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Stir in the cherry tomatoes, peas, and spinach leaves. Continue cooking for another 2-3 minutes until the tomatoes soften and the spinach wilts.

Step 5

Reduce the heat to low and pour in the heavy cream. Stir to combine, then simmer for 2 minutes until the sauce begins to thicken slightly.

Step 6

Add the grated Parmesan cheese and stir until it melts into the sauce. Adjust the seasoning with salt and black pepper to taste.

Step 7

Add the cooked spaghetti to the pan, tossing it gently with the vegetable cream sauce to coat. If the sauce seems too thick, add a bit of the reserved pasta water to reach your desired consistency.

Step 8

Remove from heat and toss in the fresh basil and lemon zest for a burst of fresh flavor.

Step 9

Serve immediately, garnishing with additional Parmesan cheese and basil if desired.

Nutrition Facts

Serving size	(1449.3g)

Amount per serving	% Daily Value*
Calories	2240.6

Total Fat 138.4g	0%
Saturated Fat 63.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 280mg	0%
Sodium 3942.1mg	0%
Total Carbohydrate 171.0g	0%
Dietary Fiber 24.4g	0%
Total Sugars 25.2g
Protein 69.6g	0%

Vitamin D 0IU	0%
Calcium 1155.8mg	0%
Iron 13.8mg	0%
Potassium 2259.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 12.6%

Carbs: 31.0%