Made this for dinner tonight, and looking at my chopped veggies before I cooked them all made me feel like the healthiest cook ever. 🙂 This is NOT a traditional, heavy, creamy pasta primavera. It’s the perfect summer meal, and a great way to use whatever veggies we get each week in our CSA box. The recipe is modified slightly (based on what was in our box this week), from “Moosewood Restaurant Low-fat Favorites”. I HIGHLY recommend any of the Moosewood cookbooks; I have three and not one of the many recipes I’ve made has disappointed!

PASTA PRIMAVERA:

2 garlic scapes, finely chopped
2 tsp olive oil
3 c chopped tomatoes (I used canned this time, can’t wait for fresh tomatoes!)
1/2 c white cooking wine
1/2 c sliced fresh basil leaves (slice them crosswise)
1/2 c sliced scallions
2 small carrots, cut into 2″ matchsticks
1 large zucchini, cut into 2″ matchsticks
1 yellow squash, cut into 2″ matchsticks
1 c. peas
1 c broccoli
salt and pepper to taste
16 oz whole wheat rotini
1/2 c. fresh grated parmesan cheese
juice of 1/2 fresh lemon

Bring a covered pot of water that can accommodate a steamer basket to a boil. Meanwhile, saute garlic scapes and oil in saucepan for about 2 minutes. Add the tomatoes and wine and cook on medium heat for about 5 minutes. Add the basil and scallions, cover, and remove from heat.

When water is boiling steam the veggies (make sure to add carrots first, zucchini and squash last…), then set aside to drain. Reserve the pot of boiling water for cooking the pasta. Stir the vegetables into the tomato sauce. Add salt and pepper adn set aside.

Cook the pasta. Drain, reserving 1/4 cup of the cooking liquid. Toss the pasta with the reserved cooking water and half the grated cheese. Stir in the vegetable mixture, and sprinkle with the remaining cheese. Serve immediately.