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It's Spring and Thoughts Turn to . . . Pasta

While reading my favorite news magazine, The Week, I came across a recipe from, Jamie Oliver's new book-Jamie at Home: Cook Your Way to the Good Life. It was both ingenious and surprising at the same time. The ingenious part was his tip to take ordinary lasagna noodles (which everyone has on hand) and cut them into strips to create pappardelle. He suggests using fresh lasagna sheets, but store-bought dried lasagna noodles work just as well-simply boil them, then cut into lengthwise strips.  

Now, the surprising thing-the recipe called for "3 good knobs of butter," "2 handfuls Parmesan," "1 small handful dried porcini mushrooms" and a "generous glug of olive oil." The cook in me loves this footloose and fancy-free style, but the food editor in me doesn't. As anyone who has written a recipe knows, recipe writing is an art and a science. We strive to explain meticulously (in as few as words as possible) how to make a dish so that everyone can replicate it at home. Measurements such as "glug" and "handful" are usually avoided. But, that said, I love a recipe that reflects the spirit of the cook, the spirit of improvisation and the joie de vivre it brings. And the fact is, most recipes (baked goods being the exception) will not suffer with a little more of this and a little less of that. In that spirit, here is a recipe for the perfect springtime pasta dish.  You can use most any vegetables you have on hand topped with a handful of pine nuts. And by all means, substitute pappardelle for the spaghetti.

Jill Melton

Jill Melton Editor Jill Melton
Pasta Primavera
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Pasta Primavera
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You can use whatever vegetables are in your refrigerator to make this classic pasta dish.

Tomato Topping:
2 tablespoons olive oil
1

garlic clove, minced (about 1 teaspoon)

3 medium red, ripe tomatoes, cut into 1-inch cubes
1/2 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Pasta and Alfredo Sauce:
1 pound spaghetti or spaghettini
1/4 cup reduced-sodium chicken broth
1/2 cup mascarpone cheese
1/2 cup heavy cream
2/3 cup grated Parmigiano Reggiano cheese

Vegetables:
1

pound broccoli, trimmed and cut into bite-size pieces
2 small zucchini, cut into 2-inch matchstick slices (about 1 1/2 cups)
4 asparagus spears, cut in thirds after breaking off their tough ends
2 cups fresh or frozen green peas
1 tablespoon olive oil
1/2 teaspoon salt
  Coarsely ground black pepper
1/2 teaspoon dried red pepper flakes
1/4 cup chopped fresh parsley
2 tablespoons butter
  Pine nuts (optional)

Instructions

1.

To make tomato topping, heat 2 tablespoons olive oil in a saucepan. Add garlic and tomatoes; cook about 4 minutes, stirring gently so as not to break up tomatoes any more than necessary. Stir in basil, salt and pepper to taste.

2.

Cook spaghetti in boiling water until al dente-almost but not quite tender. Drain well, and set aside.

3. While spaghetti is cooking, make Alfredo sauce. Gently heat chicken broth, mascarpone cheese and cream in a very large saucepan. Add Parmesan cheese and stir until smooth. Set aside.
4. In boiling water, cook broccoli 3 minutes. Add zucchini and asparagus and continue cooking until they are crisp-tender, about 2 minutes. Add peas and cook 30 seconds if frozen, 1 minute if fresh. Drain vegetables well.
5. Heat olive oil in a large skillet; add vegetables, salt, pepper, pepper flakes and parsley. Cook until thoroughly heated, about 2 minutes, stirring gently. Add butter; toss gently.
6. Add spaghetti to Alfredo sauce; toss to coat. Add vegetables, tossing and stirring over very low heat.
7. Serve spaghetti topped with the tomato topping. Garnish with pine nuts, if desired. Serves 6.

Per serving: 650 calories, 31g fat, 21g prot., 72g carbs., 9g fiber, 680mg sodium.

Recipe by Joan Nathan.

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Well, they say good things come in small packages, and you've hit the bull's eye with Relish's March issue. Brava! Wonderful tips for great-sounding soups, staples to have on hand, and the piece de resistance was the ad for Campbell's tuna casserole on the outside back page! Took me back to the 50s. Amazing things happen when necessity becomes the mother of invention.
—Greg Patent, Missoula, Mont.

 

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