But the intrepid researchers at Cook's came up with the perfect solution: treat the pasta the same way you would risotto. Ingenious! So that's what I did. When combined with oven roasted vegetables and some Parmesan it is as rich and delicious as if you had added cream.
So here's the recipe!
That Girl's Pasta Primavera
1 lb Farfalle
2 tablespoons olive oil
1/2 cup dry white wine
5 cups vegetable stock, warmed
1 tablespoon olive oil
2 carrots, cut into matchsticks
1 red bell pepper, sliced into strips
1 zucchini, sliced into strips
1 bunch asparagus, cut into 2-inch pieces
(or any vegetables in season, I also like to add peas)
1/4 cup grated Parmesan, plus additional for serving
1 tablespoon lemon zest
1 teaspoon lemon juice
Preheat oven to 400°. Toss prepared vegetables in olive oil and place on a sheet pan. Roast for 15-20 minutes. The vegetables should still be relatively crisp.
In the meantime, heat oil in a dutch oven/pasta pot over medium high heat. When oil is hot, add pasta and saute for about 5 minutes, stirring regularly. Do not let the pasta burn. Add wine and cook until absorbed. Add stock and bring to a boil, reduce heat and simmer, stirring frequently.
When most of the liquid is absorbed (it will look like a light sauce) and pasta is cooked (10-12 minutes), remove from heat and add the Parmesan, lemon zest and lemon juice. Stir in the vegetables and serve with additional Parmesan.