Creamy Pasta Primavera

New Year's Resolutions...

Balance.  I'm upping the veggies and lowering the pasta carbs big time, according to Mark Bittman.  But I'm keeping the cream and working out on the treadmill!
6 oz spaghetti

1 Tbsp butter
1 Tbsp olive oil
A good generous 2 cups broccoli flowerets
1 red pepper cut into 1-inch strips
1 yellow pepper, cut into 1-inch strips
1/2 purple onion, cut into 1-inch slices

1 Tbsp butter
2 cloves garlic, minced through a press
1 shallot, minced (optional)
1/2 tsp red pepper flakes
1 cup heavy cream
1/4 cup dry white wine

Set a pot with a few quarts of water to a boil on the stove. Salt generously with 1-2 tablespoons salt.

Heat the butter and olive oil in a skillet and add the broccoli, peppers and onion. Sauté over medium-high heat.

Meanwhile, add the spaghetti to the water and stir, cook until al-dente, stirring every once in a while. Stir the veggies as the pasta cooks.

While these cook, melt the remaining butter in a wide pan and add the garlic, shallot and red pepper flakes. Cook for 2-3 minutes. Add the cream and the wine and bring to a very gentle boil. Stir often, while you let the cream mixture reduce gently by about a third, or so. The back of a wooden spoon should coat nicely.

Drain the pasta and set aside in the colander, covered. When the veggies are crisp tender, toss in a wide mixing bowl with the pasta. Add the sauce, mix well, and tip into a serving bowl.

Serves 4 as a side dish.