Colorful, delicious, fresh, fresh, fresh. Adapted by me to non-dairy. (I also left out the broccoli, which I forgot to buy!)
Pasta primavera (from Saveur)
1 medium zucchini, trimmed, quartered lengthwise, cut crosswise into 1/4″ thick pieces
1 medium yellow summer squash, trimmed, quartered lengthwise, cut crosswise into 1/4″ thick pieces
1 1/2 cups fresh shelled green peas
8 spear asparagus, trimmed, cut crosswise into thirds
6 tablespoons olive oil
2 cloves garlic, minced
16 button mushrooms, stemmed, caps quartered
1/4 cup pine nuts
4 plum tomatoes, peeled, cored, and coarsely chopped
1 pound spaghetti
1 cup soy cream
1/4 cup grated soy parmesan
1/4 cup vegetable stock
4 tablespoons margarine, softened
12 – 14 leaves, basil, shredded
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Saute zucchini and squash until just beginning to brown, 2 – 3 minutes. Add peas, one-third of the garlic, and salt to taste, saute for 1 minute, then transfer to a medium bowl, cover, and set aside. Wipe skillet clean. Heat 2 tablespoons olive oil in the skillet over medium-high heat and saute mushrooms until golden brown, 2 – 3 minutes. Add pine nuts and saute until golden, 1 – 2 minutes. Add half the garlic and salt to taste, saute for 30 seconds, then transfer to a small bowl, cover, and set aside. Wipe skillet clean. Heat 1 tablespoon olive oil in the skillet over medium-high heat, saute asparagus until lightly browned, about 1 minute, then transfer to a small bowl, cover, and set aside. Add the remaining 1 tablespoon olive oil, tomatoes, remaining garlic, and salt to taste to the skillet, and cook over medium-high heat, stirring often, until tomatoes break apart and release their juice, 3 – 4 minutes. Cover and set aside.
Cook pasta in a large pot of boiling salted water over high heat until just cooked through, 10 – 12 minutes. Meanwhile, boil the soy cream in a large skillet over medium-high heat until slightly thickened, 5 – 6 minutes. Stir in the parmesan and salt to taste. Drain pasta, add to skillet with cream, and cook, stirring often, until pasta absorbs sauce, 2 – 3 minutes.
Divide pasta among 4 plates. Dividing quantities equally, top paste with zucchini mixture, mushroom mixture, tomato sauce, and asparagus, in that order. Garnish with basil. Makes 4 servings.