| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Vegetable, Pasta |
6 |
Servings |
INGREDIENTS
| 6 |
qt |
Water for cooking the pasta |
| 1 1/2 |
c |
Fresh carrots, peeled (3 carrots) |
| 6 |
oz |
Fresh cauliflowerets, 1 cup |
| 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 cups dried |
| 1/2 |
c |
Extra virgin olive oil |
| 1 |
ts |
Minced garlic |
| 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 |
Coarsely grated Parmesan cheese |
INSTRUCTIONS
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 un! ! ! til 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.
NOTES : 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. Yield: 6 servings.
Recipe by: Heidi Rabel Posted to TNT - Prodigy's Recipe Exchange Newsletter
by Lisa Whittington <wildrose@community.net> on Jul 1, 1997
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