As Spring nears, my mind wanders to last summer’s gardens on the farm. Mid summer brings on the tiredness from working (and the watering!) so it’s a mix of days where dinner is very simple (and late), to where I am inspired by the produce we are harvesting every day. The heat wave this week has the zucchini in overdrive, and the first tomatoes are ripening. Pasta Primavera doesn’t need Parmesan cheese to taste wonderful. A rustic, simple meal can be gourmet, when the vegetables are the star.
- 5 carrots, peeled, halved and cut into thin strips
- 2 medium zucchini, ends trimmed, halved and cut into thin strips
- 2 medium yellow zucchini*, ends trimmed, halved and cut into thin strips
- 1 sweet onion, trimmed, peeled, halved and cut into thin strips
- ¼ cup extra virgin olive oil or cold pressed avocado oil
- 1 Tbsp fresh rosemary, roughly chopped
- 1 Tbsp fresh sage, roughly chopped
- Fine sea salt
- Ground black pepper
- 15 ripe cherry tomatoes, halved (quartered if large)
- 1 pound smaller pasta shape (bow tie, rotini)
Preheat oven to 450°. On a large rimmed baking sheet, mix carrots, both zucchini, onion, oil and fresh herbs. Sprinkle a pinch of salt and pepper on. Divide the vegetables between 2 rimmed baking sheets, and spread out. Roast for 10 minutes, stir or shake trays. Continue roasting for another 10 to 15 minutes, until tender and turning golden.
Meanwhile, bring a large pot of salted water to boil. Add in pasta, cook for time on package. Reserve 1 cup cooking water, drain.
Add pasta back to the pot, gently toss with the roasted vegetables. Add in the tomatoes and serve.
Note: *For best taste use yellow zucchini, not yellow summer crookneck squash. There is a real taste difference, but also texture. Unless you love crookneck, then whom am I to say no?