Bibi’s Farmers Market Pasta Primavera

  

The version of pasta primavera is versatile. You can add whatever vegetables you’ve just picked from the garden or selected from the farmers market. Just remember not to overcook the vegetables so they remain crisp-tender. And Bibi’s not afraid of a little butter or cream. Go ahead, indulge. Life is short. You’ll work it off in the garden tomorrow.

  

Serves 8

  

Ingredients

1 pound dry pasta, any variety, cooked al dente

5 Tbsp. extra virgin olive oil, divided

1 pint cherry tomatoes, halved

2 cups yellow squash, roughly chopped

1 large onion (about 2 cups), roughly chopped

6 cloves of garlic, peeled and minced

1 carrot, washed, peeled and sliced in thin rings

1 red pepper, thinly sliced

6 cups bite-size broccoli florets (1 small head)

1 cup kale, chopped, tough inner ribs removed

½ cup vegetable broth or white wine

5 Tbsp. salted butter

1 pint heavy whipping cream

1 cup half and half

1 cup (or more!) good quality parmesan cheese, grated

Handful of fresh basil, chopped

Pepper to taste

  

Heat your oven to 375 degrees

  

Bring a large pot of salted water to boil and cook your pasta according to the directions. It will be warmed in the sauce later, so be sure not to overcook it.

While the pasta water is boiling, wash and prepare your vegetables so they are ready to be cooked.

  

Toss the cherry tomatoes and squash with 2 Tbsp. olive oil. Add pepper to taste. Place in the oven on a cookie sheet and bake for 13-15 minutes. Turn the heat to broil and cook for an additional 5 minutes, until the tomatoes and squash are slightly caramelized. Remove from oven and set aside. The tomatoes and squash can be cooked a few hours ahead of time and refrigerated.

  

Heat 2 Tbsp. of olive oil in a Dutch oven over medium heat. Add the onion and sauté until tender and slightly brown. Add the garlic and stir for 1 minute. Add red pepper and carrots and cook until just tender (3-5 minutes). Remove the vegetables from the pan using a slotted spoon and transfer to a plate.

  

Add the final Tbsp. of olive oil to the pan. When hot, add the broccoli. At this point, you can add a little pasta water to the broccoli and place a lid on the pan to steam the broccoli. Don’t overcook. Add the kale and cook for an additional 2-3 minutes, until kale is tender. Remove the broccoli and kale from the pan and add them to the plate.

  

Add the broth or wine to the Dutch oven and scrape up any bits in the pan. When most of the liquid has evaporated, add the butter. Melt the butter, then add the heavy cream and the half and half. Bring to a simmer, stirring constantly with a whisk. Add the parmesan cheese and cook until the mixture thickens to the desired consistency. If it’s too thick, add more broth/wine or half and half. If it’s too thin, cook it down further (slowly—don’t scald the cream) and/or add more parmesan cheese.

  

When the sauce reaches the desired consistency, add the vegetables (including the tomatoes and squash), the pasta and the basil. Stir to combine. Add pepper and additional parmesan cheese to taste.