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Monday, January 9, 2012

Springtime Fare: Recipe

Well with spring-like temperatures here throughout the Northeast, it seemed only natural to lighten the dinner menu. Tonight's meal was easy to prepare and wasn't too heavy on the stomach which was terrific. With a nearly four-week old in tow, I admit that I enjoyed lightening up our meal considering today I was compelled to throw away the remaining half of the Sour Cream Layer Cake with Pecan Brittle sour cream cake because I simply kept eating it!

Pasta Primavera
1 lb. pasta
1/4 cup olive oil
5 medium garlic cloves, minced
1 zucchini, sliced very thin - into matchsticks about 3" long
20 baby carrots sliced in half longways
1/2 cup grated cheese
3 tablespoons reserved pasta cooking liquid

Bring a medium pot of water to boil and drop in the carrots for 4-5 minutes or until they're soft enough to spear with a fork. In the same pot, while carrots are in there, drop in the zucchini and continue to cook another 3 minutes. Drain the vegetables into a strainer with cold running water bathing them for 30 seconds to stop the cooking process. Drain well.

Meanwhile, bring pasta water to a boil and cook according to directions. Heat olive oil in a large pan over medium heat and saute the garlic over medium-low heat for about 5 minutes - do not burn!!! Add the cooked vegetables to the pan and saute well - increasing the heat slightly.

Before draining the pasta, ladle about 1/2 cup of the pasta liquid from the pot into a measuring cup and set aside. Drain the pasta and pour into a serving bowl. Mix in the cooking liquid, the oil and vegetables and gently mix. Add in the cheese and mix again. Serve.

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