Рецепт Spring Pasta Toss
Spring Pasta Toss
Sometimes I like to cook from my stomach. Instead of my head. This means I go with my gut, literally, and let it guide me to what looks and sounds the best. It’s a visual exploration of cooking that results in simple, delicious recipes such as Spring Pasta Toss. This unexpectedly vegetarian meal option is perfect for a spring day when you want to dive into seasonal produce.
For the sauce, I started with a combination of butter and olive oil. This way I get the flavor of butter but the higher smoking point of olive oil. (That previous sentence? It makes sense, but I’m pretty sure this sentence has been programmed into my head via the Food Network. Haven’t you heard that a million times?). After flavoring with garlic cloves, I decided to add in some of the colors and flavors of spring. Asparagus spears are a sign of spring everywhere; once they start shooting up, the snow MUST be gone for the year, right? Toss in some red new potatoes (boiled right along with the pasta, so efficient!) and carrots sliced thinly for color, and that’s it! Garnish with Parmesan cheese if desired. Time to eat!
Substitute your other favorite spring vegetables such as zucchini, summer squash, or fresh peas. The buttery pasta is the perfect base for any combination of colorful, tender-crisp vegetables. Use red bell peppers, broccoli florets, Kalamata olives, and feta cheese for a Mediterranean version, or top with mozzarella, fresh tomatoes, and basil leaves for a Caprese pasta. The options are endless!
Spring Pasta Toss
Author: Meggan
Serves: 4
- 8 oz. small pasta such as rotini or farfalle
- Salt and freshly ground black pepper
- 6 small new potatoes, scrubbed clean and quartered
- 2 T. unsalted butter
- 1 T. olive oil
- 3 cloves garlic, minced
- 8 oz. asparagus spears, woody stems removed, sliced on the bias
- 2 large carrots, peeled and julienned
- Grated Parmesan cheese
Bring 4 quarts of water and 1 T. salt to a boil in a large stock pot.
Add pasta and new potatoes and cook until the noodles are done and the potatoes are softened, about 8-10 minutes. Drain and separate the potatoes from the pasta.
In a large non-stick skillet over medium-high heat, melt the butter. When the foaming subsides, add the olive oil and cook until heated through, about one minute. Add garlic and stir until fragrant, about 30 seconds.
Add the asparagus, carrots, and new potatoes and sauté until the asparagus and carrots have softened, about five minutes.
Stir in the pasta and toss until evenly coated with the sauce. Season to taste with salt and pepper and garnish with Parmesan cheese.
3.2.2310