Pasta Portfolio - includes recipes

Vegetarian Times, March, 1999 by Jesse Ziff Cool

Six recipes that make the most of every season

Is there anyone who doesn't yearn for a plate of pasta or a big bowl of noodles at least once a week? Whether its preparation is sophisticated and complex or humble, pasta is comfort food at its best--easily satisfying hunger while nurturing both body and soul.

Pasta is also the perfect platform to showcase seasonal produce. Think of the yearly calendar in terms of six growing seasons (early spring, spring, summer, early autumn, autumn and winter) rather than four and create dishes based on what's available at your local farmers market or in your garden. You can also ask the produce buyer at your grocery: store to tell you what items are in season and harvested locally.

In early spring, for example, begin to integrate fresh herbs, baby greens, spring garlic and asparagus into your pasta dishes. By April, tender baby vegetables and new potatoes can be found; serve these with delicate buckwheat noodles. Summer's bounty offers such favorites as ripe juicy tomatoes, beans, sweet peas, zucchini and basil, and all beg to be tossed with virtually any cut of noodle. Roasted vegetables (such as bell peppers and eggplant)or fruits (figs, pears), combined with a salty cheese, make a perfect pasta topping for late summer and early autumn. When the cold weather hits, turn to cabbages, winter squash, leeks and root vegetables. In the dead of winter, you can't beat a plate of hand-cut pasta flavored with olive oil and garlic and tossed with cauliflower or broccoli, wild mushrooms;and bitter greens.

To help you make the most of your pasta dishes provided a portfolio of tasty recipes designated for individual seasons. Each one proves that a meal centered around pasta can be quite extraordinary.

Early Spring

Pasta with Asparagus, Sun-Dried Tomatoes and Goat Cheese

4 SERVINGS LACTO (30)

This delectable combination of tender asparagus and pasta in a light, garlicky sun-dried tomato sauce heralds the beginning of the spring season.

2 Tbs. extra-virgin olive oil
1 cup thinly sliced green garlic or leeks
2 cloves garlic, minced
1 Tbs. chopped fresh thyme
1/2 cup fruity white wine
1/2 cup oil-packed sun-dried tomatoes,
drained and coarsely chopped
12 oz. dried corkscrew or penne pasta
1/2 lb. fresh asparagus, trimmed and cut
into 1-inch pieces
Salt and freshly ground pepper to taste
4 oz. soft goat cheese

Bring large pot of salted water to a boil.

Meanwhile, in large skillet, heat oil over medium-low heat. Add green garlic and cook, stirring often, until softened, about 3 minutes. Add garlic, thyme, wine and sun-dried tomatoes. Cook 1 minute, then remove from heat and set aside.

When water boils, add pasta, stirring to prevent sticking. Cook according to package directions. About 2 minutes before pasta is done, add asparagus and cook just until tender.

Drain pasta and asparagus and transfer to shallow serving bowl. Reheat sauce and add to pasta, tossing to coat. Season with salt and pepper and dot with goat cheese; stir slightly. Serve right away.

PER SERVING: 481 CAL.; 17G PROT.; 15G TOTAL FAT (5G SAT. FAT); 65G CARB.; 13MG CHOL.; 130MG SOD.; 5G FIBER

Spring

Buckwheat Noodles with Baby Carrots, Peas and New Potatoes

4 SERVINGS DAIRY-FREE (30)

After winter's diet of hearty, slow-cooked foods, the palate hungers for fresh new flavors, and this pasta dish fills the bill.

1 tsp. toasted sesame oil
1 clove garlic, minced
1/3 cup low-sodium soy sauce
1/4 cup rice wine vinegar (see glossary)
1 1/2 tsp. chili sauce (see glossary)
1 lemongrass stick, broken into pieces
1 Tbs. peeled, grated fresh ginger
16 to 18 baby carrots
16 small new potatoes, quartered
12 oz. fresh or dry buckwheat noodles
1 cup frozen peas
Fresh chopped mint for garnish
(optional)

In medium saucepan, combine sesame oil, garlic, soy sauce, rice wine vinegar, chili sauce, lemongrass and ginger. Cook over low heat for 5 minutes. Remove lemongrass and set aside.

In large pot of salted water, cook carrots and potatoes until tender, about 15 minutes. Drain vegetables and set aside, reserving water. Return water to a boil and add noodles, stirring to prevent sticking. Cook according to package directions.

Just before pasta is done, add peas, potatoes and carrots to boiling water. Cook 1 minute, drain and transfer to serving bowl. Add sauce, toss thoroughly and adjust seasoning. Serve right away.

PER SERVING: 355 CAL.; 14G PROT.; 2G TOTAL FAT (0 SAT. FAT); 76G CARB.; 0 CHOL.; 890MG SOD.; 9G FIBER

Summer

Angel Hair with Tomatoes, Basil and Arugula

4 SERVINGS DAIRY-FREE (30)

This pairing of summer favorites makes an easy, delicious dinner.

2 Tbs. extra-virgin olive oil
1 medium red onion, sliced thin
2 cloves garlic, minced
2 medium ripe tomatoes, seeded and
chopped (2 cups)
4 Tbs. balsamic vinegar
2 Tbs. capers, drained
3/4 cup finely chopped fresh basil
1 cup torn arugula leaves
Salt and freshly ground pepper to taste
12 oz. dry angel hair pasta
Asiago cheese for garnish (optional)
Fresh basil leaves for garnish (optional)