Creamy Spaghetti Primavera

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1270
FAT
223%
CHOL
167%
SOD
48%

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Ingredients for 4 servings

5 - 6 cups chicken or vegetable broth

2 tablespoons extra-virgin olive oil (EVOO)

2 tablespoons butter

4 cloves garlic, chopped

1 pound spaghetti

1 onion, halved and thinly sliced

2 carrots, cut into thin sticks

1 zucchini, cut into thin sticks

2 tablespoons chopped fresh thyme leaves

Salt and freshly ground pepper

1/2 - 3/4 cup dry white wine

1/2 cup heavy cream

1 cup grated Parmigiano-Reggiano cheese

Grated peel of 1 lemon

Flat-leaf parsley, chopped (a generous handful), or 3 to 4 tablespoons snipped chives

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