Spaghetti With Spring Vegetables

Instructions

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