Wednesday, September 25, 2013
Pasta Primavera is all about the veggies rather than the sauce and cheese. They are there for accent. I'm following Giada's lead and roasting everything except the tomatoes. Her sauce is also lighter than some of the others I found.
I was surprised to find out this dish is an American invention and less than 50 years old. Kind of like chop suey, which doesn't exist in China.
This was the first time I used the julienne inserts on my mandoline. It was both fun and terrifying. Those things point up! Wore the chain-mail cut resistant glove for this one. I got some lovely sticks of veggies for the carrots and eggplant that would have taken forever by hand. The rest I did the old-fashioned way, to give my blood pressure time to return to normal.
3 medium carrots, peeled and julienned
1 medium eggplant, julienned
1 green bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 onion, halved and sliced thinly
1/4 C olive oil
*1 Tb Italian seasoning (yay!)
salt and pepper to taste
1 lb pasta of choice
*1 lb cherry tomatoes, halved
parmesan cheese for garnish
2. After first stir, start cooking the pasta. When done, drain, reserving 1 cup of the cooking liquid, and rinse. Return pasta to the pot and add a touch more oil to keep it from sticking together.
3. Add roasted veggies to the pasta. Once combined, add tomatoes. Slowly add some of the reserved pasta water until it no longer appears dry. Serve, topping with a small amount of parmesan. Don't drown out the taste of the veggies.
Serves about 6
Difficulty rating :)