Sunday, April 24, 2011

Pasta Primavera

We eat a lot of pasta at our house and I am always looking for new preparations. In the most recent issue of Cook's Illustrated they had a recipe for pasta primavera. The reason I've never attempted it is simply because I don't really care for pasta with cream sauce, especially with fresh vegetables.

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.

Serves 4-6

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