| Pasta Primavera - Serves 6 Adapted from the Moosewood Collective, Ithaca, NY | |
| 6 minced garlic cloves 2 tsp olive oil 3 cups chopped tomatoes ¼ dry white wine *½ cup sliced fresh basil 1 small red onion thin sliced 1 lb asparagus cut into 2" pieces 1 red bell pepper cut into 2" matchsticks |
2 small peeled carrots cut into 2" matchsticks 2 small peeled zucchini cut into 2" matchsticks 1 cup green peas ¼ cup parmesan cheese 1 lb pasta (farfalle or butterfly pasta is the norm but I used tri-color fuselli, rotini also works |
| Bring a covered pot of water to the boil. In another pot saute garlic and oil for 2 minutes. Add the tomatoes, red onions, and wine.Cook at medium heat for 5 minutes. Add the basil and slowly simmer. When the water is boiling, first add the carrots. After 1 minute add the asparagus and bell pepper. After 1 minute add the zucchini and peas. After 1 minute remove all the vegetables and drain, reserving the boiling water for the pasta. Stir the vegetables into the simmering sauce. Add salt and pepper and 3 tbs of parmesan cheese. Cook the pasta until al dente. Drain and add to the sauce. Serve immediately with the additional cheese as a topping. | |
*NOTE on the basil. The slicing technique is called chiffonade. Take the basil leaves and lay them flat on each other. Then roll them the long way into a tight cigarette type tube.With a sharp knife slice paper thin across the tube. You will get filament-thin chiffonaded basil. | |