Pasta Primavera

Begin each day with a little courage, a little curiosity, and a little spring in your step.

Doe Zantamata, author, artist, photographer

PASTA PRIMAVERA

Cook's Notes: 

Primavera means "spring" in Italian. In this recipe, the name refers to the crunchy and colorful mélange of vegetables in a creamy pasta dish. Be creative and use your favorite spring veggies or those suggested in the recipe. Substitute vegetable broth for chicken broth to make a vegetarian dish. Roasted vegetables add a more intense flavor to the dish. Any variety of pasta can be used when making this dish. For advanced prep, chop veggies ahead and refrigerate until needed. Chicken or salmon can be added to the dish. Suggested wine pairings include: Pinot Grigio, Italian Soave, or Viognier. The recipe serves four and was paired with a slice of Lemon Ricotta Cake. 

Ingredients: Suggested veggie options: Use 1 cup of each for a total of 7 cups

• cherry tomatoes (cut in half), green beans, asparagus, broccoli, cauliflower, zucchini, summer squash, artichokes, red and yellow peppers, carrots, sweet onions, and mushrooms 
• 1/4 cup each fresh chopped basil and parsley, or 1 tablespoon herbes de Provence, or 1 teaspoon each dried basil and parsley
• 3 garlic cloves, minced
• 1/4 teaspoon each salt and pepper 
• 1/2 tablespoon lemon juice
• 2 tablespoons Extra Virgin Olive Oil, Tuscan Herb or Garlic Olive Oil
• 8 oz. pasta e.g. fettuccine, linguine, vermicelli, penne or spaghetti
• 1/2 cup dry white wine
• 1 cup chicken or vegetable broth
• 3/4 cup whipping cream at room temperature
• 2 tablespoons flour
• 1 cup freshly grated Parmesan cheese
• 1/3 cup pine nuts 

Directions:

• Heat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
• Toss cut-up vegetables and mix with  2 tablespoons olive oil and 1/2 tablespoon lemon juice, add in garlic, sprinkle with herbs, and season with salt and pepper. Spread on a parchment-lined baking sheet.
• Roast the vegetable mixture for 20-25 minutes until tender (al dente). Toss once during roasting time. 
• While vegetables are roasting, cook pasta al dente and drain. In the same pot, combine cooked pasta and roasted vegetables. Cover to keep warm and set aside.
• In a saucepan, whisk wine and broth and bring to a boil. Reduce the heat and cook for 5 minutes.
• In a small bowl, whisk flour and whipping cream together, and add to the broth mixture. Cook cream mixture over low heat until thick, adding in 1/2 cup Parmesan cheese at a time. Cook about 2-4 minutes.
• Pour sauce over warmed vegetables and pasta. Toss gently to coat. Serve immediately and sprinkle with pine nuts, fresh snipped basil, and more Parmesan cheese if desired. 

Lemon Ricotta Cake 

Lemon Ricotta Cake with Almond Glaze would be a perfect addition to your spring brunch or dinner. Ricotta makes the cake extra moist, and almond extract adds a subtle flavor. The cake bursts with flavor using fresh lemon zest and juice. The recipe can be found at 
https://sockfairies.blogspot.com/2021/03/a-taste-of-spring.html