Monday, July 2, 2012

Pasta Primavera

This time of year in Monterey is hard. While our neighbors just across the bay in Santa Cruz are enjoying sunshine and the warmth of summer, Monterey is steeped in fog, overcast skies and blustery wind. Instead of feeling motivated to hit the beach, we're stuck inside with sweatshirts and warm socks.

Still, a gloomy day is always good for settling myself into the kitchen, and I've been there a lot lately. Yesterday I made some homemade chapati , into which I mixed some cumin seeds prior to rolling out (highly recommend!) and chana masala and finished reading one of the many books I am reading this summer (pictured below).

Today called for something that reminds me of the bounty of spring and summer. Pasta Primavera.
And let it be known, dear reader, that this dish is where Cole, (you'll remember him as my pickiest eater) declared that tomatoes just might be alright afterall.

1 cup of cherry tomatoes, halved
1 bunch of asparagus, trimmed into 1 inch pieces
2 green onions, minced
4 cloves of garlic, minced
1.5  cups of low-salt vegetable broth
2 tsp Italian seasoning
1 tsp salt
1 Tbsp butter
1 package of spaghetti noodles
1 cup of chopped fresh spinach
3/4 cup of parmesan cheese
red pepper flakes, to garnish
pepper to taste

In a large skillet heat a few spoonfulls of olive oil. Saute the asparagus for 1 minute. Add in the garlic, green onion and Italian seasoning, cook another 1 minute. Add in the tomatoes, cook 1 more minute. Remove from heat and place the vegetables in a large bowl, set aside.

Cook spaghetti according to directions on the package.

Meanwhile, in the same skillet you used to cook the veggies,  heat the broth to simmering. Add in the butter, salt and pepper . Whisk to combine and let simmer for 3 or 4 minutes.

Into a large serving dish pour your drained, cooked, hot noodles. Pour the vegetables on top, followed by the Parmesan and spinach. Finally pour in the sauce and toss to coat. Sprinkle with red pepper flakes, if using.

Serves 5.

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