Spaghetti With Spring Vegetables - cooking recipe

Ingredients

2 medium zucchini
salt and pepper
2 medium carrots
1 1/2 c. shelled fresh green peas
4 baby zucchini (for garnish)
3 Tbsp. butter
1 lb. spaghetti
3/4 c. heavy cream
1/4 c. grated Parmesan cheese

Preparation

Trim both ends from each of medium zucchini and cut the zucchini lengthwise in half.
Cut the halves lengthwise into quarters.
Cut zucchini pieces across into 3/8-inch chunks.
Bring a medium saucepan of salted water to a boil.
Add the zucchini and cook until barely tender, 2 to 3 minutes.
Drain zucchini; rinse with cold water and leave to drain thoroughly.
Cut carrots into chunks like the zucchini.
Put into saucepan; cover with cold water.
Add salt and bring to a boil.
Simmer until carrots are just tender, 8 to 10 minutes.
Drain; rinse with cold water and leave to drain thoroughly.
Set aside.
Bring a saucepan of salted water to a boil.
Add the peas and simmer until tender, 3 to 8 minutes.
Drain, rinse and let drain again.
Set aside.
Heat oven to 350\u00b0.
Trim flower ends of baby zucchini.
Cut lengthwise into 4 to 5 slices, leaving attached at stem end.
Butter a baking sheet.
Set zucchini on sheet; sprinkle with salt and pepper and cover with buttered foil.
Bake in heated oven until tender, 15 to 20 minutes.
Flatten each sliced zucchini with thumb and finger to make a fan shape; keep them warm.
Fill large pot with water; bring to boil and add 1 tablespoon salt.
Add the spaghetti and simmer until tender, but still chewy, 5 to 8 minutes.
Drain; rinse with hot water and drain again.
While cooking spaghetti, finish sauce.
Heat butter in a large saucepan; add zucchini and carrot chunks and the peas and saute 1 minute.
Add the cream; stir well to mix and heat until simmering.
Take pan from heat; add drained spaghetti and toss to mix.
Add the Parmesan and toss gently.
Garnish with zucchini fan.