Downsizing– Recipe: Pasta Primavera

I’ve decided that it’s no fun cooking for one. Not only are you boxed in terms of choices of what you can buy at the grocery store, since there is only so much one person can eat, it’s also awfully boring. My dinner table is at the heart of much of my social life. Around it, I gather the people I cherish and share with them the “fruits of my labour” –new homes are blessed, sick ones nurtured, Christmas toasted to, birthdays celebrated.  It makes for such a vastly different dining experience.  After cooking for company for so many years, and for one famished, gym-going brother, in particular, I’ve become so accustomed to buying enough for family sized meals that it’s almost automatic. Tonight, for instance, I inadvertently made enough pasta for 4 “me’s”, which means I’m stuck eating the same thing for dinner (and cold at that, since I don’t have a microwave) for the rest of the week! 

Although I’ve only been here for a week or so, I can feel the seasons changing. It’s starting to get quite chilly in the evenings, and my thin cotton shorts are no longer sufficient to keep me warm at night. Sigh. I miss my hot water bottle. Cooper, too, is learning to adjust to the weather, for example, by curling up in a tight little ball (but not before coming to my side of the bed to try to get me to pick him up and cuddle with him) and tucking his paws under his sweater in his doggy bed. 

Can you really say no to this face?

Pasta Primavera is a great way to capitalise on fresh seasonal vegetables.  Often made with a tomato base , especially in the US, it can also be absolutely delightful with a light broth and some flavoured olive oil during the Spring. What you want to ensure is that you have a nice contrast of colours – red, green, orange, purple – and that you cook the vegetables so that they are just done, and not soggy. Start with the vegetables that take longer, for example, eggplant and capsicum, before adding those that need to be cooked ala minute such as broccoli, French beans or zucchini.  Note however that the estimated cooking times below are for my new continental stove, which looks sleek and sexy, but I’ve discovered, takes forever to cook anything (no char kuey teow from this kitchen, that’s for sure).  For a spicy kick, add a teaspoon or so of some red pepper flakes and fresh basil for unbeatable flavour.

Serves 3-4 (or 1 lone ranger with ample leftovers)

Ingredients:

250 g spaghetti or linguine

2 tbsp extra virgin olive oil

1 medium brown onion, chopped

4 cloves garlic, chopped

Pinch of red pepper flakes (optional)

About 4 cups of vegetables in season, for example:

1/2 small eggplant, cubed

150 g button mushrooms, sliced

½ red, yellow or green capsicum, core removed and cut into long strips

1 small head of broccoli, cut into florets

1 small carrot, cut into desired shapes

A handful of cherry tomatoes

1 bay leaf

1 tsp dried oregano

1 large handful of fresh basil leaves, chopped (substitute 1-2 tsp dried basil)

½ cup dry white wine

1 x 400g pasta sauce of your choice (for example: Marinara or Napolitana) 

Freshly cracked black pepper and sea salt to taste

Red pepper flakes and Parmesan cheese to serve (optional)

Fill large stock pot with water, salt generously and bring to the boil.

In the meanwhile, heat non-stick skillet or a large sauté pan over medium-high heat. Add olive oil and swirl to coat. Saute’ onion and garlic until fragrant, about 3-4 minutes. Add hardy vegetables such as eggplant and mushrooms, season lightly while adding to the pan the red pepper flakes, if using. After about 5 minutes, add the broccoli and carrot followed by about ½ cup of white wine. Bring to a boil, and then add bay leaf, oregano and half of the basil leaves. When mixture has been slightly reduced, pour in pasta sauce, adjust seasoning and simmer of low heat for another 5-10 minutes until vegetables are fork-tender and the sauce has thickened slightly. 

At this stage, cook pasta according to package ingredients. Drain and return to the pot.

Just before serving, add cherry tomatoes to the pasta sauce and stir well. Toss pasta with the sauce and garnish with extra red pepper flakes, Parmesan and chopped basil leaves, if desired.