|My style of Pasta Primavera--before plating and with a bit of steam coming off the top!|
Monday, April 23, 2012
Sunday Dinner: Pasta Primavera
“This is unique. I really like it.” This is what my dad said upon trying this pasta. Whew! Here’s how it evolved:
Last week I mentioned that I usually decide on Saturdays what I’m going to make on Sunday. This week was different. I’m swamped with a writing deadline (I write ESL textbooks in my “other” life!) and so I really wanted something super quick, fresh, and, as always, beautiful and tasty. I also was feeling chilled by the much-needed rain that finally hit New York. So, what I did I do? I went to the market.
There I was inspired—as always—by what I saw: asparagus, just $1.99 a bunch, many colored peppers (such a fan of roasted peppers), and what my market calls Mexican zucchini. I roasted my asparagus, roasted orange and yellow peppers, zucchini and red onions. Toasted some pine nuts (had those), added some Kalamata olives, sautéed a bit of cubed pancetta, cooked up some campanelle pasta (bell-shaped, so pretty!), and put it all together. Served it with Poor Man’s Salad (hmmm…maybe I’ll share this one on Wednesday!), and a baguette of multi-grain bread. Worked well! AND I have more for us to enjoy today after work….
I use this title loosely; you can substitute whatever veggies you find, or are inspired by—and also vary amounts depending on your and your family’s preferences.
Serves 8 to 10
2 bunches fresh asparagus, trimmed
Extra virgin olive oil
2 bell peppers (I used 1 orange and 1 yellow), stemmed, sliced, and coarsely chopped
2 red onions, peeled and coarsely chopped
5 green zucchini, sliced into 1/4-inch rounds
1 cup toasted pine nuts
1 cup cubed and toasted pancetta (optional, of course!)
1/2 cup Kalamata olives
I pound campanelle pasta
Coarse salt and freshly ground black pepper
Parsley or basil leaves (optional)
Preheat the oven to 400° F. Lay a single layer of asparagus on a baking sheet. Drizzle with olive oil and roast until tender, about 10 minutes. Remove from the oven and set aside. (When cool enough to handle, cut into 2-inch sticks.)
Meanwhile, combine the bell peppers, onions and zucchini and add to a baking pan. Drizzle with oil and stir. Roast for about 25 minutes.