Thursday, May 1, 2008


Pasta primavera (recipe in the comments)

Hot tea
Cocoa almonds
It's spring, so pasta primavera has to make an appearance. We couldn't call ourselves seasonal cooks without it! This is a fairly simple recipe, though I have no idea how authentic it is. That said, it does somehow perfectly capture spring flavors. The white wine, lemon, and light herb-y flavors mingle with the tiny amount of cream for a perfect combination. It has warmed up again here into the upper 50s and we had a partly sunny day that's drifting to rain overnight. It's quintessential spring. We couldn't have picked a better meal for tonight!

Prep Notes
Difficulty: Easy
Chopping: Squash, garlic, Parmesan, basil, parsley
Time: 35 minutes
Make ahead: This will reheat fine as long as you are VERY careful not to let the sauce boil (AKA curdle).

J: "Perfect spring!"
M: "Spring in a bowl!"

1 comment:

J said...

Pasta Primavera – Cooking Light
Serves 2

6 oz. baby carrots
½ lb chunky pasta, penne or the like
1 t olive oil
2 cups yellow squash (such as patty pan or summer), cut into bite sized pieces
2 garlic cloves, crushed
¾ cup peas
1 t salt
¼ t pepper
¼ cup white wine
⅓ cup whipping cream
1 T lemon juice
¼ cup grated Parmesan
¼ cup basil chiffonade
¼ cup chopped parsley

Bring a large pot of water to a boil. Add carrots. Boil for 3 minutes and strain out with a slotted spoon. Add pasta and cook until done.

Heat oil over medium-high heat. Add squash and sauté for 3 minutes. Add carrots, garlic, peas, salt, and pepper. Sauté for 2 minutes. Stir in wine, cream, and lemon juice. Cook for 1 minute. Add pasta and cheese, stirring to incorporate. Remove from heat and add herbs.