Very inspired by @JambalayaThePit's Baking in the Buff series. Her recipes are great, go check 'em out! (Especially the sweet potato pie recipe. Include the habaneros, you won't be disappointed!)
This is my take on Pasta Primavera. During the summer I make this probably at least every other week, basically whenever I have fresh vegetables that I don't know what to do with. You can make it with any kind of vegetables, in any amount. After a couple times it becomes habit and you don't need a recipe anymore, just go with your gut. If you make it let me know how it turns out!
I originally learned this recipe from Frankie Celenza, who honestly teaches it a lot better than I do (in less than 5 minutes, even).
Pasta Primavera
* 8-16oz long pasta (linguine, spaghetti, etc; I prefer less pasta, but I think it's supposed to include more, hence the 8-16 oz range) * Oil (avocado, olive, etc) * 1 small onion * 1lb tomatoes, diced (fresh, canned) * 1lb "soft" vegetables (summer squash, tomatillos, braising greens, w/e) * 1lb "hard" vegetables (broccoli, carrots, etc) * 4oz fresh mozzarella, sliced * Fresh herbs (basil, parsley, etc)
1. Chop all veg to bite-size pieces, keeping types separate. 2. Cook pasta per instructions, add "hard" vegetables to boiling water in last several minutes. 3. Reserve ~1/2 C pasta water and strain out pasta/veg. 4. Saute onions in oil until starting to brown. 5. Add soft veg, tomatoes, & herbs (if dried), cook until soft. 6. Add strained pasta/veg, then fold in sliced mozzarella & fresh herbs. Gently stir until headed through and moz melted.
Hmm, that would be a recipe I could try at one point. Still loving the picture, too. Really well done on this perspective. And the hands. Hands are master class.
Hmm, that would be a recipe I could try at one point. Still loving the picture, too. Really well don
