Thursday, June 23, 2011

Week 19: Pasta Primavera

Alright, alright. I'm behind on my weekly new recipes, but in all actuality I have been on it. It is the posting I am behind on.

This week we noshed on Pasta Primavera. Primavera means spring, but my mom said it means vegetable. I determine it should mean spring vegetables. We're all about compromise here.

I have developed a love affair with Bountiful Baskets. I am a card carrying "fruit person," but I fallen in love with vegetables. We eat so much healthier when we order BB because I refuse to throw away produce, so we eat it instead. And we are eating so much better because of it.

But the real perk of BB is that is guides what I make for dinner. No longer are the days when I come home from work and sit in the kitchen as my stomach gurgles with hunger pangs, trying to decide what to make. It gets to the point when nothing sounds good and I don't eat until 8 p.m. Well, NO MORE! I plan my meals around what we get in BB and it takes a lot of guessing out of it. BB did not endorse this post, however, I would happily become their spokeswoman. :)

On to the recipe. This meal is perfect to throw in whatever vegetables you have on hand.

Serves 4. Takes about 30 minutes

12 oz. fusilli or other corkscrew pasta (we only had bowtie on hand and it worked fine)
1/2 pound sugar snap peas or broccoli (we used what we had on hand- broccoli)
2 carrots, shredded
1 yellow bell pepper, cut into strips (have a red or orange? Toss them in, too!)
1/4 cup EVOO
4 cloves garlic, thinly sliced
1 pint cherry tomatoes (we used normal ones which we had on hand)
1/4 tsp red pepper flakes (gentle, people. Don't over do it.)
1/2 cup grated Parmesan cheese
4 ounces Feta Cheese, crumbled (recipe calls for goat. Any crumbly will do.)
Optional: 1/2 cup chopped fresh mint

1. Cook noodles according to instructions.
2. Add peas/broccoli, carrots and bell peppers to boiling water for the last two minutes. Reserve 1/2 cup cooking water and then drain pasta.
3. Meanwhile, heat EVOO in a large skillet over medium heat.
4. Add garlic and cook until just golden, about 30 seconds.
5. Add the tomatoes, red pepper flakes and 1 tsp salt; cook until tomatoes begin to wilt, usually about 2 minutes.
6. Stir in 1/4 cup of reserved cooking water.
7. Pour tomato mixture over pasta and vegetables.
8. Add Parmesan and half of crumbly cheese and toss to combine. Season with salt.
9. Divide among bowls. Tops with remaining cheese and give a small drizzle of olive oil.

Rating: 5. This was awesome. The vegetables perfectly complement the pasta, and the EVOO just... well, wow. Heart.

Recipe adapted from the Food Network.

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