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Pasta Primavera...the perfect "veggie drawer" dish

Carb Lover | Jun 1, 200509:14 PM

I don't know about you, but I've been going nuts at my local markets and loading up on produce w/ no intended purpose. I usually find a way to incorporate them into my cooking...salads, relishes, side dishes and such, but sometimes I want something *new*. I'm even starting to tire of grilled veggies. Thought I'd share my recent creation since others may be in the same boat. It's not that creative or earth-shattering at all, just something that may get overlooked.

Last night, faced w/ the need to use up a few random veggies and blessed w/ a pound of fresh linguine (half wheat/half semolina) from my farmer's market, it occurred to me that I NEVER make pasta primavera. I think it's b/c I associate it w/ being the lone vegetarian option on steakhouse menus consisting of broccoli florets and other overcooked, flavorless veggies on top of mushy pasta. It doesn't have to be this way...

I merely sauteed some onions and garlic in EVOO, and then threw in my veggie drawer cuttings: zucchini, radishes, asparagus, mushrooms. Seasoned w/ S&P. Once tender, threw in some white wine, chicken broth. Finished w/ a little cream, lemon juice, and tarragon. Sprinkled on a parm/romano mix at the table. Voila! The way pasta primavera should be. Try this w/ your veggie drawer or CSA box next time you need to clean it out.

PS. I've usually gagged w/ commercial whole wheat pasta, but this hand-made half wheat/half semolina stuff was wonderful! May try to make this myself...

Image: http://i2.photobucket.com/albums/y45/...

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