I'll start this post with a mini-lesson for you :) I took years of Spanish and live in San Diego so, even though it's been a while since I took a class, I seem to find a reason to utter some Spanish on an almost daily basis.
Primavera is the Spanish word for Spring. Spring to me does not mean "smothered in icky, fattening cream sauce." heh... I prefer to think of Spring in terms of fresh veggies. So, this dinner is in honour of my impression of Spring. I present:
Pasta Primavera sans Cream Sauce ;)
Serves 2 (yeay for leftovers!)
2 garlic cloves, minced
1 tsp. olive oil
1 1/2 cups tomatoes, seeded and chopped
1/4 cup dry white wine
1/4 cup fresh basil leaves, chopped
1/4 small red onion, finely chopped
1/4 cup or so carrots, chopped
1/3 pound asparagus, cut into 2-inch pieces
1/4 cup bell pepper, cut into 2-inch pieces
1/3 cup fresh or frozen green peas
1/3 pound butterfly/bowtie pasta
Small amount of freshly grated Parmesan cheese
1. Bring a covered pot of water (large enough to accommodate a steamer basket) to a boil.
2. While the water boils, saute the garlic, onion, and oil in a saucepan for 2-3 minutes. Add the tomatoes and wine and cook on medium heat for 5 minutes. Add the red onions, cover, and remove from the heat.
3. When the water is boiling, place the carrots in the steamer basket and add them to the water. Cook for 3 minutes and then add the asparagus and bell peppers. Cook another 3 minutes then add the zucchini and peas. After the zucchini and peas have had 3 minutes, lift out the steamer basket. Reserve the water for cooking the pasta. Stir the veggies into the tomato-wine sauce. Add salt and pepper. Cover and set aside.
4. Cook the pasta until al dente. Drain. Toss the pasta with a tablespoon of Parmesan cheese. Top with the tomato-vegetable sauce and sprinkle with additional Parmesan and the fresh basil.
Based on the Pasta Primavera recipe from the Moosewood Restaurant Low-Fat Favourites cookbook.