Farmer's Pasta Primavera

SPRING Variation:

3 chopped scallions (white & greens)

3-4 garlic scapes,  minced

1 medium zucchini or summer squash, cut into thin moon slices

1-2 carrots, sliced thinly or julienned

1 head broccoli, cut into florets, and peeled, cubed stem

handful of sugar snap peas or 1/2 c. frozen peas

1 cup heavy cream or cream sauce (roux)

SUMMER Variation:

1 small red onion or sweet onion, thinly sliced

1 medium zucchini or summer squash, cut into thin moon slices

1-2 carrots, sliced thinly or julienned

1 small eggplant, cut into thin half moons

1-2 sweet colored peppers, cut into thin slices

2 large or 3 medium tomatoes, cored and chopped into small pieces

several leaves fresh basil, thinly sliced

For both:

sea salt and ground black pepper'

olive oil

white wine, broth, or pasta cooking liquid

parmesan or asiago cheese, freshly grated

optional other veg: (swiss chard, mushrooms, etc. whatever you have!)

optional protein: grilled chicken, shrimp, salmon, etc.

12 oz - 1 lb penne, linguini, spaghetti, or pasta of your choice

Cook pasta according to package directions.

Meanwhile, in a large saucepan or deep skillet, over medium low heat, saute the onions in several tbsp. of good olive oil. Add the garlic and swirl for a minute or two until fragrant. 

Add hard veggies - like broccoli, carrots, onions etc. Saute for a few minutes more. Add softer veggies, like peas, zucchini, etc. 

Splash a bit of white wine, broth (veg. or chicken) or the liquid from the pasta pot onto the veggies. Cover with a lid and cook over low heat for about 3-4 minutes, until tender. Turn heat to medium and stir to reduce liquid.

Add tomatoes for summer version, or cream sauce for spring version. Cook a few minutes more, stirring everything together.

Season to taste with sea salt and freshly ground black pepper. 

Mix all together in large serving bowl with hot pasta). Top with freshly grated asiago or parmesan, (and thinly sliced basil if desired).

Serves 4-6

*This recipe can be varied infinitely to use whatever veggies are on hand. We love this one!