We are out, people! Spring has sprung! The wonder and awe of being with people again, hugging family members, eating in restaurants, making plans, even traveling… life is slowly returning and there is hope again. Do you feel it? Let’s not have talk of variants or “but what abouts…” — let’s just enjoy this moment for now. And as we get back to some semblance of routine, of exercise, of not snacking mindlessly all day, of shedding those covid pounds, let’s find the flowers and the fun. And let’s have a gorgeous meal — the farmers markets are full of beautiful veggies. Let’s add them to a little spaghetti right in the pot — easy and delicious. Pass the Parmesan, raise a glass of rosé and let’s celebrate!
Welcome back!
Spaghetti Primavera
I have a taste for salty things so I added pancetta to this, but it's totally optional. You can easily make this a vegetarian dish. And I used spaghetti here but any pasta will do. The idea is to just prep your veggies and then simply add them to the boiling pasta water about 8 minutes before the pasta is done. It's easy being green when you can do it this way!
Ingredients
- 1 tablespoon olive oil (optional - only need if using pancetta or bacon)
- 4 ounces pancetta or bacon, chopped (optional)
- 12 - 16 ounces spaghetti
- kosher salt for the pasta water
- 1 pound broccoli florets
- 1 pound asparagus, cut on the diagonal into 1-inch pieces
- ¼ pound sugar snap peas, trimmed and cut on the diagonal into 1-inch pieces
- 1 cup frozen petit peas (I like the tiny French ones)
- 4 scallions, white and green parts, cut into 1-inch pieces
- 1 lemon, cut in half
- 1 cup grated Parmesan, and extra for serving
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Place a large heatproof pasta bowl in a preheated warm oven.
- Heat olive oil in a nonstick pan if using pancetta or bacon.
- Add the pancetta or bacon to the pan and cook until just brown, about 5 minutes - don't overcook. Set aside.
- Meanwhile, prepare your green veggies and set aside.
- Bring a large pot of water to boil over medium-high heat and add a handful of salt.
- Add the spaghetti and after about 8 minutes, toss in all your green veggies for another 5 minutes. Timing is approximate here -- watch your veggies so they don't overcook.
- Squeeze the lemon juice into the water.
- Add the pancetta or bacon if using and combine with pasta and veggies.
- Using tongs (and a slotted spoon for the veggies) instead of draining, remove the spaghetti and veggies into your warmed bowl and reserve a cup of pasta water.
- Add the pasta water and toss with the spaghetti and veggies; this will bind the sauce and make the dish very creamy.
- Add Parmesan and toss well.
- Add salt and pepper and serve with extra Parmesan on the side.