Saturday, August 13, 2011

Light summer pasta with vegetables

I improvised this because when I was at Spec's (on Smith) last week, they had these great looking little baby zucchinis.  I hope I'm remembering correctly what the heck I did.  It was very nice.

1 lb box of pasta
Eight 2” baby zucchinis, cut into thin matchsticks
One good size carrot, peeled, cut into 2” pieces, then cut into matchsticks
One stalk crisp celery, cut into 2” pieces, then cut into matchsticks
¼ cup chopped onions
Three green onions (scallions), white part cut into thin rounds and green part into 1” long pieces
1/3 cup dry white wine
Two cloves garlic, lightly crushed
10 basil leaves, torn into small pieces
A few sprigs parsley, finely chopped
¼ cup good olive oil
Red pepper flakes
Freshly grated parmesan cheese (optional)

Get pot of water boiling for pasta.  While it’s heating, you’re going to slightly soften the veggies to “crisp tender”.  You don’t want to brown them or make them mushy.  Start with the ones that take the longest to soften and progress to the ones that cook quickest:

In 12” sauté pan, heat olive oil over medium heat, add carrot, garlic, and onions, and soften for a few minutes.

Add celery and soften a few minutes more.

Add zucchini and green onions and soften.

Watch the heat and time to avoid browning or making veggies too soggy.

Add white wine, salt and red and black pepper, bring quickly to a boil then simmer for a minute or two to reduce the wine a little.  That’s it, veggies/sauce is done.  Turn off heat.  Drain pasta when done and toss with veggies/sauce and herbs.

Top with grated cheese if you like.

Serve with a chilled Sauvignon Blanc-based wine or a dry rosé.

No comments: