Falling Down

Pasta Primavera

Spring time is…fresh vegetables, gorgeous greens, and thunder storms.  The rain this year has been rather constant which is probably why my garden is still alive at this point.  I’m hoping that will still be the case when Joe and I return from our honeymoon.  My little sister will be staying with the fur children while we are gone, and will also be monitoring the progress of our garden.  I’m hoping that by time we return the carrots will have sprouted and that the squash will have doubled in size.

This recipe is essentially a salute to everything I love about spring, simple crisp and quick to make.   Originally I wasn’t going to include the tomatoes, since they aren’t a spring vegetables, but I couldn’t resist the heirloom hothouse cherry tomatoes at the market.   The burst of red among the greens created the perfect POP of color, so in the end I’m glad that I caved to temptation.

Pasta Primavera

Ingredients

1/2 lb farfalle or similar pasta

2 tbsp olive oil

3 basil leaves, chopped

2 cloves garlic, minced

1 cup carrots, cut in to 3in pieces

1 cup cherry tomatoes, halved

1 cup broccoli florets

1/2 lb asparagus, broken in to 4in pieces

1/3 cup half & half

1/4 cup Parmesan Cheese

1/2 cup Mozzerella Cheese

salt and pepper to taste

Instructions

  1. Cook the pasta per the instructions on the box. Reserve 1/2 cup of the pasta water before draining, and returning pasta to their pot.
  2. Meanwhile heat the oil in a large saute pan over medium heat. Add the garlic and basil and cook for 5minutes, the basil should shrivel while the garlic should be beginning to brown. Add the carrots, cook an additional 5 minutes, and then add the remaining vegetables.
  3. Cook the vegetables for about 7 minutes, then turn heat to medium-low and add the cream stirring well. Slowly stir in the reserved pasta water along with the cheeses. Allow to simmer over medium low heat for 2 minutes before pouring over the pasta. Toss well and serve!!!
http://dancingveggies.com/2012/05/falling-down.html

This is one of those recipes where so any different vegetables could be used, based on what is in season.   During the summer I tend to replace the asparagus with various types of summer squash, again adding bright pops of color to an already colorful dish.

I’m happy to report that I do have a number of posts all set to go for once we head over the pond!  I can’t wait to see my family in Vienna again, and I’m also looking forward to my first time in London.  I follow a number of UK-based blogs and seeing all of the Jubilee themed posts that are popping up is making me all the more excited for that part of our honeymoon!