Vignole Spring Vegetables With Fresh Pasta Recipes

PASTA WITH FRESH VEGETABLES

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

VIGNOLE - SPRING VEGETABLES WITH FRESH PASTA

Steps:

• Put artichokes into a pot of cold, salted water & bring to a boil. Boil for about 10 minutes or until tender (you can check by inserting a knife into the heart) and drain. (Tip: Jason puts a plate on top of the boiling water of artichokes so they don't pop out & stay under water!) Allow to cool, then peel off the outer leaves until you find the pale tender ones, remove the choke (fuzzy white parts) using a spoon. Cut the hearts into quarters. Fill the pot with new water, add salt & bring to a boil. Blanch the fava beans for a minute, remove from water with a slotted spoon. Blanch the leeks for 3 -4 minutes, until tender, and the chard until just wilted. Heat a large saucepan, big enough to hold all the ingredients, and add a good splash of oil. Cook the onion, low & slow for about 10 minutes until soft. Cut the tough parts of the asparagus off the bottom & discard, cut into quarter inch pieces. Saute for 2-3 minutes with onion. Then add vegetable stock (the water used to blanch the fava, leeks & chard) and the peas, bring to a boil. Cut the prosciutto into bits & add in - simmer for about 10 minutes, until the peas are cooked and soft and the prosciutto has flavored it all nicely. Chop leeks into strips, run a knife through the chard & stir into the pan. Add the artichoke hearts & fava beans and let simmer for a few minutes. Finish with salt & pepper to taste a small bunch of chopped fresh mint & parsley. Add a few glugs of olive oil. Toss with pasta & drizzle with a bit more olive oil for the bright flavors & colors of spring! Sprinkle with fresh grated parmesan or grana padano. Note: You may need a few spoonfuls of pasta water if the dish looks too dry. http://latavolamarche.blogspot.com/2010/04/sauce-of-month-vignole-fresh-spring.html

LINGUINE WITH SPRING VEGETABLES

Steps:

• In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
• In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

CREAMY PASTA WITH SPRING VEGETABLES

Steps:

• Preheat oven to 425 degrees.
• Cut asparagus into 1 1/2 inch pieces discarding the tough ends.
• Cut mushrooms in half or quarters.
• Cut bell pepper into 1 inch squares or strips.
• Combine vegetables in a bowl. Add olive oil and toss lightly.
• Add garlic, salt and pepper. Gently mix well.
• Pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender.
• Snip basil with kitchen scissors.
• Prepare pasta according to pakage instructions.
• In a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. Stir constantly so it doesn't burn to the bottom of the pan.
• Drain pasta and transfer to large bowl. Add veggies, heated cream and basil. Toss lightly.
• Mix 1/4 c of parmesan cheese into the pasta.
• Spoon onto serving plates or dishes. Sprinkle with remaining paremesan and some additonal black pepper.