Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe.
Thursday, August 18, 2011
A 30 Minute Pasta with Sautéed Farmers Market Vegetables
Corn, tomatoes, carrots, beets, eggplant, zucchini, peas, broccoli, parsley, arugula, frisee, plums, pluots, figs, peaches, nectarines, apples, grapes...I'm running out of breath trying to say them all.
The other part would prefer to stay outside, enjoying our beautiful Southern California weather. This recipe splits the difference. I can have fun with the farmers market bounty and it takes only 30 minutes.
That's a win-win if ever there was one.
Sautéed Vegetables and Pasta
For vegetarians, this is a very satisfying meal-in-one. For everyone else, cooked meat, poultry and seafood can easily be added with great results.
Time: 30 minutes
1 ear of corn, kernels removed
1 carrot, washed, peeled, finely chopped
1/2 pound string beans, washed, ends removed, cut into 1" lengths
1 small yellow onion, peeled, ends removed, finely chopped
1/2 cup Italian parsley, leaves only, finely chopped
2 garlic cloves, peeled, finely chopped
2 tablespoons olive oil
2 tablespoons sweet butter
1 teaspoon kosher salt
Sea salt and pepper to taste
Bring to a boil a gallon of water with the kosher salt. Add the pasta and stir well initially and every couple of minutes to prevent sticking. Cook until al dente, about 10 minutes. Place a heatproof cup in the sink and capture one cup pasta water when you drain the pasta.
Return the cooked pasta to the pot. Toss the pasta with 1 tablespoon each of olive oil and sweet butter. Season with sea salt and pepper. Lightly cover--do not seal--with a sheet of aluminum foil to keep warm.
In a large frying or chefs pan, heat 1 tablespoon olive oil. Sauté all the vegetables until brown. Add 1 tablespoon sweet butter and 1/2 cup pasta water. Simmer over a medium flame until the liquid is reduced by half. Add the cooked pasta. Toss well to coat. If more liquid is needed, add more of the remaining pasta water and a pat of butter. Taste and adjust seasoning with sea salt and pepper.
Serve with freshly grated Parmesan or Romano cheese.
Instead of Italian parsley, add 1 tablespoon fresh oregano.
For heat, add 1/4 teaspoon cayenne to the vegetable sauté.
Along with the pasta water and sweet butter, add 2 cups of any chopped, cooked meat, poultry or seafood you like.
Add roasted, skinless, chopped tomatoes with the pasta water and sweet butter.
Add 1 cup raw, chopped tomatoes with the vegetables.
Along with the freshly grated cheese, add 1/4 cup toasted pine nuts or roughly chopped almonds.
Along with the freshly grated cheese, add 1/4 cup toasted or sautéed bread crumbs.
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