Pasta Primavera with Einkorn Noodles

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Pasta Primavera with Einkorn Noodles

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Author Arlene Jacobs

You can easily and quickly make this delicious dish by recognizing that RECIPES ARE ONLY A GUIDE. That’s about the wisest advice I can give you to become the best cook ever! The recipe is listed below, but you can knock it out of the park by keeping several cooking principles in mind.You are the best judge of what tastes good, according to your palate, and must taste frequently as you go along. This also helps you see how the flavor develops at each stage. This is one of the ways to become a great cook.

Ingredients

• 1-12 oz. pkg. Einkorn spaghetti (or pasta of choice)
• 3 tbsps. extra-virgin olive oil
• Salt and ground black pepper, to taste
• 2 plum tomatoes, cut in ¼’s
• ½ tsp. sugar
• 4 medium button mushrooms, sliced about ¼-inches
• 1 small zucchini, sliced about 1/4-inches
• 1/3 cup cooked (and peeled) fava beans or peas
• 1- 1/2 tsps. finely chopped fresh thyme
• 1 cup shaved imported Parmesan cheese (room temp.)

Instructions

1. Heat oven to 400oF.
2. Season cut tomatoes with salt, pepper and sugar and let sit for about 10 minutes.
3. Toss and spread all vegetables, except favas or peas on the sheet pan with 2 tablespoons of the extra-virgin olive oil and salt & pepper, to taste. Place uncovered in the heated oven, and roast, stirring occasionally for about 15 minutes.
4. Set aside.
5. Heat water to a rolling boil in a large saucepan and add salt, to taste. Add pasta and cook, stirring frequently until it achieves a near al dente texture.
6. Remove pasta to a colander set over a bowl. Set aside reserved pasta water and drain under cold running water. Return pasta to the empty pot, pour over 1 or 2 tsps. oil and salt, if necessary and toss. Add the vegetables, favas or peas.
7. Return pot to medium heat, and add several tablespoons reserved pasta water and the vegetables. Toss lightly and taste for final seasoning.
8. Drizzle with remaining olive oil, or extra, if desired and garnish with Parmesan. (omit if vegan)

Notes

1.Use plenty of water and salt for cooking your pasta (salinity should approximate ocean water).  Check frequently (by tasting) for the point at which your pasta is just below the al dente point – (the pasta still has a little bite).  Don’t blindly rely on the recipe printed on the box, but USE IT AS A GUIDE.  For example, your pot may not be the same size as they suggest and you may have more water in it, so you’d have to increase the amount of salt in the water.  Taste it to find out what’s just right.  Under-salting the water will result in bland pasta and vice-versa, where you’d have to decrease the amount of salt in the rest of the dish to compensate.

2.Drain immediately, but place a cup or bowl under the colander to catch some of the cooking water for use later to create a sauce-like consistency to coat noodles, and prevent them from becoming too dry.

3.Run cold tap water over noodles to prevent further cooking and return them to the pot, adding a little oil (to prevent sticking), and taste for saltiness. Adjust.  The proper use of salt in your cooking (unless prevented for health reasons), is another one of the most important principles in good cooking. (Disclaimer:  my opinion).

4.  Over medium heat add remaining ingredients to the pan, heat, toss, taste once more for proper seasoning, and add some of the reserved pasta water for a good sauce-like consistency.

5.  Arrange pasta in a bowl, add garnish, if using, and pour over a final drizzle of good olive oil.      

https://www.jennyedenberk.com/plant-based-recipes/pasta-primavera-with-einkorn-noodles

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