Rachael Ray firmly believes that a pantry with everyday staples will always do well when it comes to preparing cheap, filling, and healthy meals. Food Network star Ray is known for her bold and delicious dishes that combine protein, vegetables, and some starches. However, there are some tried and true recipes that Ray uses more than others. Cheap and filling spaghetti alla primavera is one of those great recipes for a quick and satisfying meal that uses plenty of produce and inexpensive pasta to create a feast for the eyes and taste buds.
Rachel Ray loves pasta
Ray draws on her Italian heritage when it comes to the hundreds of pasta recipes she has developed for more than 20 cookbooks and recipes that have appeared in her collective TV series and newsstand magazines.
Ray Durham has used whole wheat, squid ink, and vegetable pasta in her dishes to name the stars of her pasta recipes.
Many of these creations feature protein as the main ingredient.
Proteins are traditionally used as a flavoring in pasta dishes rather than as a main ingredient. Therefore, these dishes can be cheaper than others as less protein is used.
Others feature vegetables in season. In-season shopping allows for more variety and lower costs when tasting pasta dishes.
These tricks and tips can help get this weekend dinner favorite on the table in no time.
The ingredients Ray uses to make this delicious dish
There are many ingredients to Ray’s Spaghetti Alla Primavera recipe.
The first is the basic recipe ingredients. They include olive oil, butter, mushrooms, asparagus, leeks, zucchini, and peas.
Salt, pepper, white wine, heavy cream, nutmeg, pepper, and dried spaghetti are also needed.
Ray suggests adding pine nuts, olive oil, cherry tomatoes, garlic, basil, and Parmesan cheese to serve.
Most of these items are store items.
However, if the above vegetables are not to your liking, they can be exchanged with those that your family enjoys.
How to Make Spaghetti Ala Primavera by Rachel Ray
There are five steps in total to prepare this delicious and delicious recipe.
First, boil the water for the pasta.
Second, heat the olive oil and butter in a large skillet before adding the mushrooms, then the asparagus, shallots, zucchini, and peas. This is followed by several sprinkles of salt and pepper to flavor the vegetables.
Cook until tender. Then add the wine to the pan and simmer until reduced before adding the cream.
Add nutmeg and pepper before it boils. At this point, the sauce will thicken.
Add salt to the pasta water, then add the dried noodles. Cook until fully cooked.
While pasta boils, toast pine nuts over low heat in a third skillet. After that, please remove it from the pan.
Add olive oil, tomatoes, garlic, salt and basil.
Stir pasta, cooking water, and half of the grated cheese with the sauce.
Put the pasta in a large serving and top with tomatoes, pine nuts and cheese.
The full recipe for Rachael Ray’s Spaghetti Alla Primavara can be found on her official blog.
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