Pasta Primavera
You have to cheat a little to put spring on the plate this time of year. If you want to make a primavera (from the Italian, alla primavera means in the style of spring), you have no other choice. There are no fresh peas, but plenty of frozen sweet ones. Other greens come from markets in warmer climates. You can find plenty of sweet onions and fennel with bushy fronds. There are small carrots and parsnips; these sweet roots give the garnish a little heft. Artichokes and asparagus are in season, though some cooks see fresh artichokes and walk in the other direction (we prefer frozen artichoke hearts, much less fussy). After months of hearty roots and big bowls of mashed potatoes, the greens are especially welcome.
Combine a generous array of these vegetables in a big roasting pan and let them steam under foil in their own juices for half an hour, then uncover them and keep roasting until everything’s tender.
Use the pasta cooking water, Parmesan, and lemon rind to make a quick ricotta sauce. Your pasta will be light and just right for the spring table. Primavera is in the eyes of the beholder.
4 cups leftover primavera vegetables
Salt and pepper, to taste
1 pound penne or shells
8 ounces part-skim fresh ricotta
Grated rind of 1/2 lemon
1/2 cup grated Parmesan
1. Set the oven at 400 degrees. In a 12-inch baking dish, spread the vegetables. Roast for 15 minutes, turning several times, or until they are hot.
2. Bring a large pot of salted water to a boil. Add the penne or shells and stir well. Cook, stirring occasionally, for 8 minutes or until the pasta is tender but still has some bite. Dip a heatproof measuring cup into the pasta water and remove 1 cup.
3. Drain the pasta into a colander. Return it to the pan.
4. In a bowl, stir together the ricotta, lemon rind, salt, pepper, and 4 tablespoons of the pasta cooking water. Pour the ricotta mixture over the pasta and stir well. Add enough of the remaining pasta water to make a creamy mixture.
5. Stir the vegetables into the pasta with the Parmesan. Taste for seasoning and add more salt and pepper, if you like.
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