Pasta Primavera

* Exported from MasterCook *

Pasta Primavera

Recipe By : Heidi Rabel
Serving Size : 6 Preparation Time :0:10
Categories : Vegetable Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 quarts water
for cooking the pasta
1 1/2 cups fresh carrots -- peeled
3 carrots
6 ounces fresh cauliflowerets -- 1 cup
4 ounces fresh broccoli flowerets
1/2 pound fresh pencil asparagus -- cut into 3" pieces
1 tablespoon lemon zest
2 1/2 pounds fresh pasta -- 3 cups dried
1/2 cup extra virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
2 cups fresh mushrooms -- sliced
3 Roma tomatoes -- coarsely chopped
1 cup fresh or frozen tiny green peas -- thawed
1/4 cup Italian parsley -- chopped
1 1/4 cup coarsely grated Parmesan cheese

Blanch vegetables that need it. Bring the pasta water to a boil in a large, cov
ered saucepan, turn the heat down to warm and hold. Steam the vegetables (excep
t 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 s
alt and the pasta, and cook until the pasta is al dente-to the tooth- (just sof
t 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 t
he pasta is cooking, cook the garlic and pepper flakes for 1 - 2 minutes in hal
f 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, cont
inually 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 fro
m the heat until the pasta is drained and ready. Transfer the pasta into a larg
e, 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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NOTES : Variations: Farmers Market Pasta: substitute whatever vegetables are fr
esh and locally grown.

Winter Vegetable Pasta: substitute winter vegetables such as roots, winter squ
ash, 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 av
ailable, considering color and texture in the mixture. To serve, put pasta in h
eated pasta bowls, garnish each serving with grated Parmesan, and serve immedia
tely. Yield: 6 servings.
Nutr. Assoc. : 0 0 0 0 2512 0 2085 0 0 0 0 4714 0 0 4422 0 1034