Spring and summer bring an abundance vegetables to my table. What to do with all the veggies? A Pasta Primavera, of course!
There’s nothing better than eating the fruits of your own labor — or in this case — vegetables. You can grow all of these vegetables in your own garden. Or purchase them at your local farmers’ markets and help keep those mom-and-pop farms in business.
Boil some linguine pasta while you are lightly sauteing vegetables in season. Throw in some garlic, grated fresh Parmesan, some chicken stock and a splash of heavy cream, and you have a fairly light dish that tastes rich.
Add the pasta to the pan, along with some fresh herbs, and toss lightly.
Sprinkle on some Parmesan and enjoy!
From the kitchen of A Food Lover’s Delight….
8 oz fetuccine pasta, cooked and drained
1/2 c thin green beans, ends trimmed and cut into 1 – 2 inch pieces
Medium-sized bowl of ice water
2 T olive oil
1/2 c chopped onion
1 carrot, peeled and thinly sliced into coins
1/2 red bell pepper, cored and white pith removed, thinly sliced
1 garlic clove, minced
1/4 c chicken broth/stock
3 T heavy cream
2 T fresh parsley, chopped, and divided (reserve 1/2 T for garnish)
1 c fresh spinach leaves, stems removed
8 cherry tomatoes, halved
1/4 c grated fresh Parmesan cheese
Salt and pepper to taste
1/4 c shredded fresh Parmesan cheese to garnish
1. Cook the pasta to al dente according to package directions, drain, rinse in cool water, and set aside.
2. Heat water to boiling in a small pot. Cook green beans over medium heat for 4 – 5 minutes then plunge into ice water to blanch (will help keep the bright green color of the beans). Set aside.
3. Heat the olive oil over medium low heat in a chef’s pan.
4. Add the onion, carrot and red bell pepper and saute until vegetables are slightly soft. Do not brown.
5. Add the garlic and saute a minute or so.
6. Add the chicken broth to the mixture and reduce a bit. Then stir in the cream and parsley. Let cook for a few minutes to reduce the sauce a bit.
7. Return the green beans to the pan. Add the spinach and stir until it wilts slightly. Add the cherry tomatoes and stir lightly so the tomatoes don’t crush.
8. Return the drained pasta to the pan, toss with the vegetables, and heat through.
9. Sprinkle on the Parmesan cheese and mix again. Season with salt and pepper.
10. Divide pasta primavera between two plates and sprinkle remaining parsley and shredded Parmesan on the pasta.
Serves 2. Serve with a nice mixed field greens salad and toasted baguette or garlic toast.
Variations: Use whatever vegetables are available in your area. I didn’t have any zucchini, yellow squash, mushrooms or broccoli for this particular version, and would certainly add them along with the onion, carrot, and bell pepper. Add some chopped fresh tarragon, chives, or thyme to the dish. To lighten this recipe, replace the heavy cream with chicken stock/broth and cut back on the Parmesan cheese. Use whole wheat pasta or gluten-free pasta if you prefer.
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