By Chef Loretta Paganini

“Pasta Primavera” or “Spring Pasta” is a classic dish that showcases the best combination of early spring vegetables.  Use the freshest spring veggies you can find for a bright, refreshing taste.

Ingredients

1 sm onion, finely chopped

¼ c extra-virgin olive oil

2 cloves of garlic, minced

1/8 tsp crushed red pepper

1 zucchini, sliced

1 c cherry tomatoes, sliced in half

1 red pepper, core, sedded and julienne

1 yellow pepper, core, seeded and julienne

8 fresh asparagus spears, sliced into ½ in pieces

½ c snow peas

2 c baby spinach, trimmed and chopped

1 lemon, juice and zest

½ c vegetable stock

1 tbsp fresh basil, chopped

1 tbsp fresh Italian parsley, chopped

1 tsp sea salt

½ tsp freshly ground black pepper

¼ c freshly grated Parmigiano-Reggiano cheese

1 lb basic pasta dough

Chef’s Tip: Julienne is a culinary knife cut in which item is cut into long thin strips similar to a matchstick about 1-inch long.

Directions

1. Heat in a large 12-inch skillet the olive oil and sate the onion until soft and transparent. Add the garlic and the crushed red pepper.  Add the zucchini, cherry tomatoes, peppers, asparagus, snow peas and spinach.  Cook for five minutes or until the vegetables start to wrinkle.  Add lemon juice and zest and cook for one minute.  Add the stock and bring to a boil, cook it for 10 minutes, add parsley and basil.  Cook at high heat to reduce for two minutes.  Adjust seasoning and reserve.
2. Break dough into lemon-size pieces and feed pieces into machine. Cut the dough into thin 12-inch-long sections.  With the aid of a pasta machine, cut dough into long strips using the larger toothed cutter.  Spread fettucine pasta on a parchment lined cookie sheet.
3. Bring a large 8-quart pot of water to a boil. Add salt, then pasta and boil for 2-3 minutes.  Drain and toss pasta with prepared sauce.  Sprinkle with cheese and serve immediately.

 

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