Spaghetti with Vegetables and Cream Sauce

Ingredients

• 400 g spaghetti
• 250 g Sugar snap peas
• 3 tomatoes
• 200 ml white wine
• 1 cup heavy cream
• 1 small glass capers
• 2 tsp thickener
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Cook spaghetti in plenty of boiling salted water until al dente and rinse under cold water.

2. 2.

   Blanch tomatoes, peel, quarter, seed, and slice into strips. Clean sugar snap peas and cut into fine lengthwise strips.

3. 3.

   In a pot bring cream with white wine and capers to a boil, thicken, and season to taste.

4. 4.

   Add the sugar snap peas, simmer for 30 seconds, then add tomato strips and drained spaghetti. Warm briefly again and adjust seasoning.