Pasta Primavera
6 garlic cloves
2 tsp olive oil
3 cups chopped tomatoes
1/4 cup dry white wine
1/2 – 1 tsp salt
1/2 cup sliced fresh basil leaves (slice them crosswise)
1 small red onion, thinly sliced
2 small carrots, peeled and cut into 2-inch matchsticks
1 pound asparagus, cut into 2-inch pieces
1 red bell pepper, cut into 2-inch matchsticks
2 small zucchini, cut into 2-inch matchsticks
1 cup fresh or frozen green peas
salt and ground black pepper to taste
1 pound fettuccine or butterfly pasta (farfalle)
1/4 cup grated Pecorino or Parmesan cheese
Bring a covered pot of water large enough to accommodate a colander or steamer basket to a boil Meanwhile, saute the garlic and oil in a saucepan for about 2 minutes. Add the tomatoes, wine and salt and cook on medium heat for about 5 minutes. Add the basil and red onions, cover, and remove from the heat.
When the water is boiling, blanch the vegetables. (If you prefer to steam the vegetables, allow 3 minutes between each addition of vegetables). Put the carrots in first. After 1 minute, add the asparagus and bell peppers . After another minute, add the zucchini (or summer squash) and peas. Cook for 1 minute more and then lift out the colander and all of the vegetables and set aside to drain. Reserve the pot of boiling water for cooking the pasta. Stir the vegetables into the tomato sauce. Add salt and pepper (if needed). Cover and set aside.
Cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Toss the pasta with the reserved cooking water and 3 tablespoons of the grated cheese. Top with the tomato-vegetable sauce. Sprinkle with the remaining cheese and serve immediately.
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