Pasta primavera

 
                              Pasta Primavera
 
 Recipe By     : Heidi Rabel
 Serving Size  : 6    Preparation Time :0:10
 Categories    : Vegetable                        Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      quarts        water
                         for cooking the pasta
    1 1/2  cups          fresh carrots -- peeled
                         3 carrots
    6      ounces        fresh cauliflowerets -- 1 cup
    4      ounces        fresh broccoli flowerets
      1/2  pound         fresh pencil asparagus -- cut into 3" pieces
    1      tablespoon    lemon zest
    2 1/2  pounds        fresh pasta -- 3 cups dried
      1/2  cup           extra virgin olive oil
    1      teaspoon      minced garlic
      1/2  teaspoon      crushed red pepper flakes
    2      cups          fresh mushrooms -- sliced
    3                    Roma tomatoes -- coarsely chopped
    1      cup           fresh or frozen tiny green peas -- thawed
      1/4  cup           Italian parsley -- chopped
    1 1/4  cup           coarsely grated Parmesan cheese
 
 Blanch vegetables that need it. Bring the pasta water to a boil in a large, cov
 ered saucepan, turn the heat down to warm and hold. Steam the vegetables (excep
 t the mushrooms, tomatoes, and peas) with the zest. As soon as they are cooked 
 just enough to be pierced easily with a sharp knife, rinse them with cold water
 , drain, and set aside. Reheat the pasta water to a hard boil, add a pinch of s
 alt and the pasta, and cook until the pasta is al dente-to the tooth- (just sof
 t enough so that it still must be chewed). Fresh pasta will take 3 to 5 minutes
 ; dry will take up to 15 minutes. Drain the cooked pasta in a colander. While t
 he pasta is cooking, cook the garlic and pepper flakes for 1 - 2 minutes in hal
 f the oil, in a large skillet over medium low heat. Turn the heat up to medium 
 high, add the mushrooms, tomatoes, and peas, and saute for 3 more minutes, cont
 inually moving them in the pan with a wooden spoon. Add the blanched vegetables
  and chopped herb, toss to mix, and cook un!
 !
 til vegetables are heated. If they are cooked before the pasta, remove them fro
 m the heat until the pasta is drained and ready. Transfer the pasta into a larg
 e, heated serving bowl or platter, and toss it with the remaining oil. Add the 
 vegetables and 1/2 cup grated Parmesan, and toss to mix.
 
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 NOTES : Variations: Farmers Market Pasta: substitute whatever vegetables are fr
 esh and locally grown.
 
  Winter Vegetable Pasta: substitute winter vegetables such as roots, winter squ
 ash, or Brussels sprouts.
 
 Traditional Pasta Primavera is made with a garlic cream sauce, but I don't like
  creamed vegetables, so this is my recipe. Use whatever fresh vegetables are av
 ailable, considering color and texture in the mixture. To serve, put pasta in h
 eated pasta bowls, garnish each serving with grated Parmesan, and serve immedia
 tely. Yield: 6 servings.
 Nutr. Assoc. : 0 0 0 0 2512 0 2085 0 0 0 0 4714 0 0 4422 0 1034