Consumed during the doggiest day of summer. It was 100 degrees here and that doesn't include chicago humidity. We thought we were too hot to eat, but our tiny air box rocked out just enough cool to inspire appetites after both working long days. This ended up being my favorite primavera I've ever made, maybe it was the neat italian pasta I picked up @ Stanleys.
1 Zucchini, peel into long strips with a peeler
fresh young asparagus,(oh 1/2 a bunch)break at tender spot, chop into 1/2 pieces
2 plum tomatoes, diced
1/2 c sweet onion, chopped
1-2 cloves minced garlic
2 carrots, sliced thinly on an angle
1 t quality chicken stock bouillon, or about a cup of chix stock
dash of dry white wine
salt and freshly grnd papper
long pasta (any variey) about 8oz
pasta water, reserved
1/4 c half and half
Parmesean cheese, fresh basil leaves
boil pot of water, add olive oil splash and salt well, cook pasta til al dente, reserve water
saute garlic and onion in 1T olive oil,add carrots,cook a minute,add tomatoes, wine, stock,s and p. Lower heat and add about 1/2 c pasta water...cook a minute more,toss in green veggies,stir,turn off heat and stir in half and half. Now, grate in about 1/4 c Parmesean or Pecorino cheese. Toss w tongs, if you need more liquid add a bit more pasta water. pour out onto platter and top w big chards of grated parmy and chopped fresh basil. Salt and fresh pepper to taste. Serve immediately.
This is so beautiful!!!
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