Monday, March 7, 2016

Pasta Primavera

This past weekend looked and felt like Spring.  And as much as I endeavor to enjoy each season fully, I can't deny that it made me wish for winter to hurry along so that the milder, sun-kissed days could settle in for good.

The infectious nature went beyond the weather and drifted into my kitchen--and the result was my favorite rendition of Pasta Primavera ("Spring Pasta" in Italian).  My take abandons the typical cream-laden dish and instead serves up bountiful fresh, vibrant vegetables that stand deliciously on their own.  Accents of Italian dried herbs, sun dried tomatoes and Parmesan infuse extra decadence--and robust flavor--that makes for a dish you'll want to savor throughout Spring--and beyond.

This dish was a hit at my Spring Pop-Up Cooking School last year--and I trust you'll find it to be a welcomed addition to your spring eating repertoire.

Happy Eating!

Pasta Primavera
1 lb. linguine (or pasta of choice)
3 garlic cloves, minced
1 onion, diced
1 tablespoon Herbs de Provence
1 bunch of asparagus tips
1 zucchini, sliced
1 yellow squash, sliced
3 carrots, peeled and chopped
1/3 cup sun dried tomatoes in oil, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 pint cherry tomatoes
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
Grated Parmesan, to taste

Heat olive oil over medium-high heat in a large skillet or saute pan.  Add onions to the pan and season lightly with salt and pepper.  Saute until they begin to soften and become translucent, about 4 minutes.  Add in garlic and herbs an saute for another minute.  Add in vegetables, except the cherry and sun dried tomatoes, and season lightly with a sprinkling of salt and pepper.  Cook until the vegetables begin to soften and become tender, about 7-10 minutesRemove mixture from pan and pour into a large bowl.  Stir in sun dried and cherry tomatoes and set aside.

Meanwhile, as the vegetables are cooking, bring a large pot of water to a boil and season liberally with salt.  Add in pasta to boiling, salted water and cook according to package instructions.  Drain pasta and reserve pasta water.

Pour pasta into bowl with vegetables and toss to combine, adding in reserved pasta water to moisten, as needed.  Taste for seasoning and garnish generously with Parmesan.  Serve and enjoy!    
Recipe adapted from Giada de Laurentiis 

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