Pasta Primavera

Pasta Primavera

Pasta primavera simply means pasta with fresh vegetables.  What does this mean for you?  Use the pasta of your choice, use the vegetables of your choice, and use the sauce of your choice!  Here is one of the many renditions of pasta primavera that I make.

Serves 4 – 6

1 Large red onion, sliced in half moons

4 Cloves garlic, crushed

1 Pint grape tomatoes

1 227g package of sliced button or cremini mushrooms

2 Large handfuls of fresh, clean spinach

1/2 Cup white wine (red would work too)

1 Large zucchini, shaved into ribbons

5 or 6 Basil leaves sliced in a chiffonade (ribbons)

2 tbsp extra virgin olive oil

Salt, both coarse and fine

Pepper

1 Box whole wheat pasta, about 375 g (whatever you have on hand, I used rotini last time I made it)

– Bring a large pot of water to boil, season with salt liberally (you want the pasta water to taste like the sea).  Cook the pasta 2 minutes shy of the box directions.

Meanwhile prepare the sauce and veggies:

– Place a large frying pan on high heat and add the olive oil.

– When the oil is hot (it will ripple), drop the heat to medium-high and add the onions, the tomatoes, and the mushrooms.  Sauté for 5 to 7 minutes, until the onion is soft and translucent and the mushrooms are browned.

– Season with (fine) salt and pepper.

–  Add the garlic and let it sauté for about 30 seconds, careful not to let the garlic burn.

–  Add the spinach and season with some coarse salt and black pepper; sauté for about a minute, until the spinach begins to wilt.

–  Add the white wine (or red wine/stock/water) and scrape the bottom of the pan with a wooden spoon to release any flavours (deglazing).

–  The pasta should be cooked at this point but if it is not ready then just drop the heat on the pan to low until the pasta is ready.

–  Before you strain the pasta, reserve a cup of the cooking water.

–  Add the pasta to the frying pan and the pasta water.

–  Turn the heat on the pan to medium high and cook the pasta until the pasta water has evaporated.

–  Turn the heat off the pan and add the zucchini.

–  Let the zucchini sit in the hot pan for about 30 seconds.

–  Taste to adjust seasoning.

–  Top the pasta with the fresh basil when you are ready to serve.

Notes:

1. If you don’t have red onions on hand you can use white (although the red is really pretty!).
2. If you like a little heat, add some chili flakes to the hot oil when you add the onions, mushrooms and tomatoes.
3. If you don’t have wine on hand you can use any stock of your choosing (not fish stock, it would over power the veggies) or water.
4. Use a vegetable peeler to slice the zucchini into ribbons, slice lengthwise.
5. Feel free to top the pasta with fresh parmesan cheese.