While pasta primavera is usually a vegetarian or vegan dish, I threw in half a pound of thinly sliced calamari. The dish still has that Mediterranean feel. Scallops or shrimp would work just as well, so I'm calling it the generic "shellfish" in the recipe.
*1 red onion, sliced
1 medium eggplant, cut batonnet
half a lemon or 2 Tb lemon juice
*2 large or 4 small artichokes
1 clove garlic, minced
salt and pepper
6 oz dry pasta (I used linguine)
8 oz jar pitted kalamatas
*1 pint cherry or grape tomatoes, halved
1/2 lb shellfish (optional)
4 oz feta crumbles
1. Preheat oven to 375º. Either use your knife skills to batonnet the eggplant or get out your awesome toy of a V-slicer to do it for you. While you're at it, send the onion through the regular slicing blade too. Can't help you with the artichokes.
3. Rub the artichokes all over with olive oil and place, cut-side down, on a foil-lined baking sheet. Toss the eggplant and onion in more olive oil and spread out on the sheet. Sprinkle with salt and the minced garlic and roast until everything is soft, about 40 minutes.
4. About halfway through the cooking time, start boiling the pasta water. You can also multitask at this point by halving the tomatoes and doing any necessary prep to the shellfish. Cook the pasta according to the package directions. When it's time to drain, keep the water. The pasta can hang out in a colander for a few minutes.
5. Return 2-3 C of pasta water to the pot. Add shellfish and let it cook in the residual heat. Even without any burner, bite-sized pieces will cook in about 2 minutes. Basically, the amount of time it takes you to pull everything out of the now-beeping oven and grab the olives and feta.
6. Drain off and reserve water again. To the pot, add pasta, the shellfish, and the roasted veggies. Stir to mix. Add olives, brine and all, and tomatoes. If the pasta looks dry even with the olive brine, add a bit of pasta water and a tablespoon of olive oil. Toss everything together again and plate. Top with feta. Dust with fresh pepper if desired.
Difficulty rating :)