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Sunday, May 15, 2011

Pasta Primavera (with fennel and asparagus and other fresh goodies) (Italian-American)

It's a shame to have that lovely full-grown spring outside and not relish in its goodies and celebrate it with a fresh and flavorful dish that would highlight its charm :). So when we saw this recipe for pasta Primavera and its wonderful list of ingredients we were determined to make it. It's airy and delicate flavored from the combination of veggies and infused with a good dose of olive oil, garlic and fresh basil. This pasta recipe can be used both as a vegetarian main and as a lovely side. If you're not sure what you could serve it with, try our fast and easy to make crispy baked chicken ;). 
Adapted from L-Mo (and Giada de Laurentis).

Ingredients (serves 4):

  • 410 g pasta (we used mini-farfalle)
  • 375 g fresh asparagus (about half a large bunch)
  • 1 medium red bell pepper (220 g)
  • 3 small carrots (175 g)
  • 1 small fennel bulb (215 g)
  • 1/2 of a celery root bulb (160 g)
  • 3 small tomatoes (250 g)
  • 1 small yellow onion
  • 3 garlic cloves
  • 50 ml olive oil
  • salt and pepper to taste
  • a handful of fresh basil
  • dried thyme and rosemary to taste

Preheat oven to 230 degrees C (maximum heat). Gather up and wash the main ingredients:

Prepare a large bowl. Chop the veggies in thin slices into it (we started with the fennel):

Continued with the carrots and asparagus:

And then topped with the onion and bell pepper (seasoned with salt, pepper, olive oil and dried herbs):

Mix the veggies and the oil and spices with your hands as well as you can, to get everything coated in oil and spice. Put a baking paper sheet on a large tray and spread the veggies from the bowl evenly on it:

Put it the preheated oven and let them bake for 20-25 minutes until even the carrots soften. Meanwhile, cook the pasta according to package instructions:

At the end reserve a little of the cooking water. Also chop up the tomatoes. Put the drained pasta in the bowl in which you sliced the veggies and top with the tomatoes and the freshly baked veggies. Also add the chopped garlic and fresh basil:

Mix very well until all is even :). If the overall dish seems too dry for your taste add a few tablespoons of the pasta cooking water until it reaches your desired consistency. We didn't add any. Taste and adjust the seasoning if necessary. It's ready, dig in! :)

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