Finally, it is Spring. What better dish to usher in Spring and Easter than one which means Pasta Spring? Or Spring Pasta. Your choice.
This will be the BEST Pasta Primavera you will ever make or eat. I will bet my entire cookbook collection on this. I have spent years perfecting this recipe. Every step is designed to result in a perfect combination of texture and flavor. No bland vegetable spaghetti combo here. And the reason why it is so very very special is….drumroll please….A SECRET INGREDIENT. I mean you have NEVER EVER had Pasta Primavera with this combination of vegetables and THE SECRET INGREDIENT. If you want to make this dish even healthier, you can zoodle zoodle zoodle instead of noodle noodle noodle. Just substitute some lovely zucchini for the pasta and all you have to do is give it a quick spin in the sauce. No pre-cooking required!
The first step to make this pasta is to saute the leeks and artichoke hearts in a pan over high heat because leeks and artichokes just taste better with a bit of oil and garlic. Then you blanch all of the other vegetables in the pasta cooking water, shock them in ice water and then you cook the pasta in the same boiling water.
After the pasta is al dente, you will drain it and in the same pot, quickly make the sauce of butter, garlic, a bit of cream and a lovely toss of the SECRET INGREDIENT. WHICH IS:
You will not believe what a wonderful addition that hint of citrus is when combined with the vegetables, garlic and finally basil. It seems out of the ordinary but that’s what makes this dish so over the top. I promise. Once the vegetables have been cut, this dish comes together very quickly. If you like spinich and/or kale, you can stir them in at the end for just a minute. If you hate either or both of them (I am not admitting to anything here), this dish is fine (better?) without them.
And when you look at this gorgeous and appetizing plate of pasta, you will breathe in the Spring and feel it all around you. Happy Spring. Happy Eating. Happy Bunny Day. And maybe you will wow your family and friends with an Easter dinner pasta dish that is as colorful as a basket of eggs.
Pasta Primavera with an Orange Twist
This is truly, truly the best Pasta Primavera you will ever eat. Light and creamy with garlic and orange to enhance the flavor of all of the vegetables, this is a dish that will take center stage at an Easter buffet or at any special dinner. If you want to substitute zucchini noodles ("Zoodles" as we like to call them), feel free. You won't be able to tell the difference if you close your eyes!
Ingredients
For the vegetables:
- 2 tablespoons olive oil
- 2 large leeks washed of all sand, well dried, halved lengthwise and thinly sliced
- 12 ounce package frozen artichoke hearts thawed and well dried
- 2 teaspoons minced garlic
- ¾ pound asparagus about 3-4 inches long sliced on the diagonal
- 2 zucchini spiralized and cut into 2-3 inch pieces or grated
- 2 yellow squash spiralized and cut into 2-3 inch pieces or grated
- ½ red pepper seeded and julienned
- ½ yellow pepper seeded and julienned
- 2/3 cup frozen peas
For the pasta and sauce:
- 4 tablespoons butter
- 1 tablespoon finely minced garlic
- ½ cup heavy cream
- 1/3 cup pasta water eliminate if you are using zoodles
- grated peel of one orange
- 1 pound dried angel hair or spaghetti or 4-5 medium zucchini which you have "zoodled"
- 12 basil leaves julienned right before serving
- ½ cup grated Parmigiano Reggiano
Instructions
For the vegetables
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In a medium skillet, heat olive oil over medium-high heat. Add the leeks and sauté for five minutes until they are translucent. Add the artichoke hearts, increase the heat to high and quickly stir fry the mixture until it is just brown, about 3-4 minutes.
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Transfer the leek mixture to a bowl and set aside.
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Bring a large pot of salted water to a boil. Put a large bowl of ice water in the sink so you can add the vegetables once they are quickly cooked. If you are using zoodles, you should still cook the vegetables (other than the zucchini noodles) in this same way.
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Put the asparagus in a large strainer which will fit inside the pot and put the strainer into the water to cook them.
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After one minute, add the squash and peppers and cook for one more minute. Remove all the vegetables in the strainer from the pot and dip the vegetables still in the strainer into the bowl of ice water. Drain them after one minute, dry on paper towels and set aside.
For the pasta and sauce
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To the pot of boiling water, add the pasta and cook according to package directions. In the last minute of cooking, add the frozen peas. Drain the pasta, reserving 1/3 of a cup of pasta water and carefully dry the pot with a paper towel (it’s hot!). Set aside. If using zoodles, you can skip this step.
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Melt the butter in the now -dry pasta pot over medium high heat. When it is melted add the garlic and sauté for 1-2 minutes until the garlic is just translucent but not browned. Stir in the cream and add the drained vegetables, the zoodles if you are using them. the leek mixture and orange peel. Stir for about one minute until the vegetables are warm and quickly toss in the pasta and pasta water (not if you are using zoodles). Remove from heat and transfer to a serving dish. Add the basil and toss and top with the grated cheese.