This is a dish I have been making for a long time and it’s one of our favorites. I just love the combination of the sweet tomatoes with the cream and the cheese, it’s pretty amazing.
I usually just start tossing things in the pan for this one but knowing I wanted to be able to accurately give you the recipe, this time I measured everything! Isn’t that nice?
I am not really sure how I came up with the combinations for this recipe but I remember making something pretty close to this as far back as the second house we lived in, right at the beginning of our marriage. I think I have since perfected the recipe.
Chicken, shrimp, crawdads or crab meat is lovely in this as well, really any shell fish I think would be amazing or you could just do what I did and use what I had on hand, which was only the vegetables.
It’s still great with just the veggies.
Even to my carnivore husband and children.
- 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
- Bring a large pot of salted water to boil, once boiling add spaghetti noodles.
- 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.
- Once the garlic is soft and aromatic, add the wine and allow to simmer for a couple minutes until reduced by half.
- Once the wine has reduced down, add the cream and allow that to simmer until thickened, about 10-15 minutes.
- 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.
- To serve place on plate and top with a little of the basil.
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