Recipe By : Heidi Rabel
Serving Size : 6 Preparation Time :0:10
Categories : Vegetable Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 qt Water -- for cooking pasta
1 1/2 c Fresh carrots (3) -- peeled
6 oz Fresh cauliflowerets -- 1 c
4 oz Fresh broccoli flowerets
1/2 lb Fresh pencil asparagus -- cut into 3" pieces
1 tb Lemon zest
2 1/2 lb Fresh pasta -- 3 c dry
1/2 c Extra virgin olive oil
1 ts Garlic -- minced
1/2 ts Crushed red pepper flakes
2 c Fresh mushrooms -- sliced
3 Roma tomatoes -- coarsely chopped
1 c Fresh or frozen tiny green peas -- thawed
1/4 c Italian parsley -- chopped
1 1/4 c Parmesan cheese -- coarsely grated
Blanch vegetables that need it. Bring the pasta water to a boil in a
large, covered saucepan, turn the heat down to warm and hold. Steam
the vegetables (except the mushrooms, tomatoes, and peas) with the
zest. As soon as they are cooked just enough to be pierced easily
with a sharp knife, rinse them with cold water, drain, and set aside.
Reheat the pasta water to a hard boil, add a pinch of salt and the
pasta, and cook until the pasta is al dente-to the tooth- (just soft
enough so that it still must be chewed). Fresh pasta will take 3 to 5
minutes; dry will take up to 15 minutes. Drain the cooked pasta in a
colander. While the pasta is cooking, cook the garlic and pepper
flakes for 1 - 2 minutes in half the oil, in a large skillet over
medium low heat. Turn the heat up to medium high, add the mushrooms,
tomatoes, and peas, and saute for 3 more minutes, continually moving
them in the pan with a wooden spoon. Add the blanched vegetables and
chopped herb, toss to mix, and cook until vegetables are heated. If
they are cooked before the pasta, remove them from the heat until the
pasta is drained and ready. Transfer the pasta into a large, heated
serving bowl or platter, and toss it with the remaining oil. Add the
vegetables and 1/2 cup grated Parmesan, and toss to mix.
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Variations:
Farmers Market Pasta: substitute whatever vegetables are fresh and
locally grown.
Winter Vegetable Pasta: substitute winter vegetables such as roots,
winter squash, or Brussels sprouts.
Traditional Pasta Primavera is made with a garlic cream sauce, but I
don't like creamed vegetables, so this is my recipe. Use whatever
fresh vegetables are available, considering color and texture in the
mixture. To serve, put pasta in heated pasta bowls, garnish each
serving with grated parmesan, and serve immediately.
