Pasta Primavera

This is one of my favourite vegetarian recipes.  I make it very frequently at the request of my guys.  And the best part is that it is very flexible.

I find that this works best with tortellini.    But I sometimes use rotini or fettuccine as well, just depending on what I have on hand.  Fresh noodles are best.

For a variety, use cheese, squash, or other vegetable-stuffed tortellini.

The best part of this recipe is versitility: you can literally put in almost any green or yellow or red vegetable you like.   But do look at vegetables grown locally in your area if possible. (Remember the “100 Mile Diet”).  Raid your garden or window boxes, and farmers markets.   Be creative!

And, invest in some high quality extra virgin olive oil.  The difference in taste is well worth it!  Also, do not be skimpy with the olive oil.  Remember,  it is good for you!

Ingredients:

-         Pasta

-         Extra virgin olive oil, cold-pressed if possible.

-         Vegetables: any several of the following as per your fancy:

• Red onions or regular onions, caramelized.
• 1/2 bulb of garlic, cloves skinned and chopped
• 4 zucchini
• 2 cups “green leafies,” i.e. shredded kale, chard, or other local green leafy vegetable (remove the stems).
• fresh herbs:  basil leaves, oregano, thyme, parsley, etc.
• sun-dried tomatoes packed in olive oil
• red peppers
• kalamata or other black olives
• fresh mushrooms
• anything else you love (think local for your area).

-         Cheeses (good options are shredded fresh parmesan cheese, sliced water buffalo mozzarella, sliced soft Italian mozzarella, or other similar cheeses local to your area)

-         Pesto sauce (optional)

-         Nuts (walnuts, pine-nuts, etc. – optional).

Directions:

1. Start boiling the water in a big pot for your pasta.  You cannot have the pot too big.  When the water comes to a hard boil, add in some salt to taste.  To cook fresh pasta, follow the directions on the package.
2. Meanwhile, cut up the vegetables.  As I love garlic, I use about half a bulb of it when cooking for 4 people, but you may like it less.
3. Put lots of olive oil in a pan.  Put in the onions and fry on med-low heat until they are your desired level of “done-ness” (if I am doing red onions, I fry about 10 minutes until wilted. If i am starting with a standard light-green “cooking onion,” then I caramelize it to bring out the flavour)
4. Once the onions are done, remove to a bowl.  If some of the onions got stuck to the bottom of the pan, I put in some water to quickly boil and pour off the brown bits first before the next step.
5. Wipe the pan and put in more olive oil.  Put in the zucchini, garlic, mushrooms, and any other “hard” vegetable. Cook for about 3 minutes or until “done” to your liking.  The garlic should be golden at the very least.
6. Add in the green leafies, and give a stir until slightly wilted.
7. If you have too much in the fry pan, transfer to a bowl to wait.
8. Meanwhile, boil the pasta to an al dente consistency.  Drain pasta but keep it warm.  Meanwhile, put the hot and empty pasta pot back onto the stove.  Put in olive oil.  Put in pasta, then all the vegetables.   Add in the fresh or dried herbs.  Give a stir on low until warmed up and thoroughly mixed.  Drizzle on extra olive oil for flavour and to ensure it is moist.
9. If you are using the mozzarella, put on the slices on top at this point.
10. Serve. Have extra cheese, olives, tomatoes, etc at the table for people to add in if desired.

This is a recipe I have made for years, with countless variations, but only now have written down.  Example:  I made this recipe tonight using 700 g of fresh whole wheat 3-cheese tortellini.

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