Creamy Spaghetti Primavera

I think this was a Rachel Ray recipe...We had this meal last year at our CSS scrapbooking retreat. It was SOOO yummy!!

Creamy Spaghetti Primavera

5 - 6 cups chicken or vegetable broth
2 T. extra virgin olive oil (EVOO)
2 T. butter
4 cloves garlic, chopped
1 lb. spaghetti
1 onion, halved and thinly sliced
2 carrots, cut into thin slices
1 zucchini, cut into thin slices
2 T. chopped fresh thyme leaves
salt and pepper
1/2 cup dry white wine
1/2 cup heavy cream
1 cup grated parmigiano-reggiano
grated peel of 5 lemons
flat-leaf parsley, chopped or 3-4 T. chives

1. In a saucepan, simmer the broth over medium heat

2. In a large, deep skillet, heat the EVOO (2 turns around the pan or about 2 T.) and the butter over medium high heat. Stir in the garlic. Add the spaghetti and toast lightly, about 2 minutes. Add the onion, carrots, zucchini and cook until the vegetables soften, stirring with the tongs about 5 minutes. Add the wine and cook until completely absorbed. Add a few ladlefuls of warm broth and sit in the pasta. Keep adding broth a few ladles at a time, letting the liquid absorb before adding more. Stir often, like you would prepare a risotto, until all liquid is absorbed and the pasta is al dente, about 12 to 15 minutes.

3. Stir the cream and cheese into the pasta, remove from heat and stir for 1 minute longer, until the cheese is melted and creamy. Serve the pasta in shallow bowls, topped with the lemon peel and parsley.