Spring is officially here and the gorgeous weather in New England has me impatiently anticipating the arrival of the local farmers markets. In the meantime here is my recipe for springtime pasta. This is a light pasta that is stock full of fresh vegetables with just the right amount of kick from red pepper flakes and a sprinkle of freshly grated Parmesan cheese.
For this recipe you will need:
- 4 lg. carrots cut into ½ inch dice
- 1 lg. head of broccoli, cut into small florets
- 1 pt. grape or cherry tomatoes, halved
- 1 lg. red bell pepper, cut into ¼ inch dice
- 8 oz baby zucchini, cut into ¼ inch slices
- 1/3 cup extra virgin olive oil
- 1 cup chopped fresh basil
- 1 cup grated parmesan cheese
- 4 cloves minced garlic
- 2 Tbsp. Victoria Taylor’s Red Pepper Flakes
- 1 lb. rotini pasta
- salt and pepper to taste
Place carrots and broccoli in boiling water for three minutes (start timing immediately; don’t wait for water to return to a boil). Remove from heat and strain.
Sauté Victoria Taylor’s Red Pepper Flakes, tomatoes and garlic in a saucepan at medium-high heat. Cook until garlic is fragrant and tomatoes just begin to blister, about 3 minutes.
Prepare rotini pasta as directed. Strain and add to vegetable mixture with one cup of pasta water.
Toss in basil and parmesan cheese. Add salt and pepper to taste.