Yesterday, asparagus was on sale (limit four pounds) at the
supermarket, so we bought four pounds and used it to make our Pasta
Primavera with Asparagus, Carrots, Olives and Lemon Sauce. (See recipe
below.)
We made the following few changes in this recipe: used 100% whole
wheat gobbetti-shaped pasta this time, instead of the penne; four pounds
of asparagus instead of three; omitted the garlic, olive oil, and
starch; and used our large stainless steel wok to cook in.
We like to cook enough to last a few days, refrigerated. Then all we
have to do is warm some up in the microwave oven. This recipe is also
very tasty cold, as a pasta salad.
It’s always fun to make changes in recipes and experiment a little!
Pasta Primavera with Asparagus, Carrots, Olives and Lemon Sauce
Recipe:
Ingredients:
1 lb. Pasta, whole grain penne
3 lbs. Asparagus, fresh
1/2 lb. Carrots, fresh
1 Onion, large
2 tbsp. Garlic, cloves (estimate)
1 cup Lemon Juice
1 cup Water
1-1/2 tbsp. Oregano, dried
Hot Red Pepper, ground or sauce (to taste)
3-4 tbsp. Corn Starch
1 can Olives, ripe pitted (6 oz. net weight)
2 tbsp. Olive Oil, extra virgin
Preparation
Wash and remove the bottom 1/2 inch of the asparagus stalks. Cut into
1 inch pieces and place in large covered baking dish (for microwaving),
or a large covered pot for steaming on the stove top.
Wash and peel the carrots. Cut into slices and add to the cooking
dish or pot. Peel and cut the onion into small pieces (not diced) and
add to the cooking dish or pot.
If cooking in the microwave oven, cook for about 15 minutes on "high"
(mixing every 5 minutes) until the onions start becoming translucent. If
cooking on the stove top, add a little water and steam on medium heat
(mixing every 5 minutes) until the onions start to become translucent
(add a little water as needed to prevent sticking and burning).
While the vegetables are cooking, cook the pasta in a separate pot of
water on the stove top until the penne is tender but still a little
chewy.
At the same time prepare the sauce in a blender. Add the water, lemon
juice, garlic, hot red pepper, oregano, and 3 tbsp. corn starch. Blend
at high speed until smooth.
Slice the olives and set aside.
When the asparagus, carrots and onions are cooked, add the lemon
sauce and olives and cook again until the sauce thickens. If the sauce
is too "watery", add another tbsp. of corn starch dispersed in a little
water and mix in. If necessary, heat again.
Add the cooked and drained pasta and the olive oil and mix
thoroughly.
Serve and enjoy.
For our pasta recipes with photos, visit:
http://www.all-creatures.org/recipes/pasta.html
For a photo and information about gobbetti pasta, visit:
http://www.all-creatures.org/recipes/i-pasta-gobbetti.html
