Pasta with Spring Vegetables and Cream Sauce

Ingredients

• 400 g spaghetti
• 1 bundle green asparagus
• 250 g broccoli florets
• 2 bell peppers (red and yellow)
• 1 eggplant
• 1 Garlic clove
• 2 EL olive oil
• 1 splash white wine
• 250 ml heavy cream
• 2 EL crème fraîche
• 50 g Parmesan (freshly grated)
• Salt
• pepper (ground)

Instructions

1. 1.

   Cook spaghetti according to package instructions in salted water until al dente.

2. 2.

   Peel the lower third of the asparagus, trim the tips, split the stems lengthwise and cut into about 3 cm pieces.

3. 3.

   Wash broccoli, drain, and leave whole or halve depending on size.

4. 4.

   Wash bell peppers, halve, deseed, and dice.

5. 5.

   Wash eggplant, peel, and dice similarly.

6. 6.

   Peel garlic and finely chop. Sauté garlic and vegetables in hot oil, deglaze with white wine, cover and simmer for 4-5 minutes. Remove lid and let the wine evaporate almost completely. The vegetables should be cooked but still firm. Stir in cream and crème fraîche, adding a little pasta cooking water if needed. Toss drained spaghetti and Parmesan into the sauce, season with salt and pepper, and serve.

7. 7.