Spaghetti with White Wine Cream Sauce and Vegetables

• 1 pound Dry Spaghetti Noodles
• 1/4 cups Clarified Butter
• 2 whole Shallots, Minced
• 3 cloves Garlic, Minced
• 1/2 cups White Wine
• 2 cups Heavy Cream
• 1 cup Grated Parmigiano Reggiano
• Kosher Salt And Freshly Ground Black Pepper, To Taste
• 2 whole Tomatoes, Diced
• 1 whole Zucchini, Diced
• 2 whole Green Onions, diced
• 1/4 cups Fresh Basil, Chiffonade

1. 1.
2. Bring a large pot of salted water to boil.
3. Once boiling, add spaghetti noodles.
4. Cook till al dente; drain.
5. 2.
6. In a large skillet, heat the clarified butter over medium heat.
7. Add the shallots and saute until just starting to soften, then add the garlic.
8. 3.
9. Once the garlic is soft and aromatic, add the wine and allow to simmer for a couple minutes until reduced by half.
10. 4.
11. Once the wine has reduced down, add the cream and allow that to simmer until thickened, about 10-15 minutes.
12. 5.
13. Add the parmigiano, salt and pepper and stir until melted.
14. Then add the tomatoes, zucchini and green onions.
15. Cook until the zucchini starts to soften just a little.
16. 6.
17. To serve, pasta and sauce on a plate and top with basil.

noodles, butter, shallots, garlic, white wine, heavy cream, kosher salt, tomatoes, zucchini, green onions, fresh basil

Taken from tastykitchen.com/recipes/main-courses/spaghetti-with-white-wine-cream-sauce-and-vegetables/ (may not work)