Pasta Primavera

I got this recipe through Corinne's blog. I've only made it a couple of times because Josh and Maya aren't up for it often, but I think it is a perfect mix of pasta and fresh vegies.

Prep. Time = Can't remember - I'll let you know next time I cook it
Cook Time = ditto
Josh Rating = It's okay

6 garlic cloves
2 tsp olive oil
3 cups chopped tomatoes
1/4 cup dry white wine
1/2 – 1 tsp salt
1/2 cup sliced fresh basil leaves (slice them crosswise)
1 small red onion, thinly sliced
2 small carrots, peeled and cut into 2-inch matchsticks
1 pound asparagus, cut into 2-inch pieces
1 red bell pepper, cut into 2-inch matchsticks
2 small zucchini, cut into 2-inch matchsticks
1 cup fresh or frozen green peas
Salt and ground black pepper to taste
1 farfalle (butterfly) pasta
1/4 cup grated Pecorino or Parmesan cheese

Bring a covered pot of water (large enough to accommodate steamer) to a boil. Meanwhile, sauté the garlic and oil in a saucepan for about 2 minutes. Add the tomatoes, wine and salt and cook on medium heat for about 5 minutes. Add the basil and red onions, cover, and remove from the heat.

When the water is boiling, steam the vegetables. Put the carrots in first. After 3 minutes, add the asparagus and bell peppers. After another 3 minutes, add the zucchini and peas. Cook for 3 minutes more and then lift out the steamer and all of the vegetables and 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 (if needed). Cover and set aside.
Cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Toss the pasta with the reserved cooking water and 3 tablespoons of the grated cheese. Top with the tomato-vegetable sauce. Sprinkle with the remaining cheese and serve immediately.

Recipe From: This Week for Dinner

Farfalle with Caramelized Onions and Broccoli

Prep. + Cook time = 25 minutes
Serves 4
Josh Rating = Likes it
Maya Rating = It is okay (but she asked me after the meal not to make it again soon!)

1 large onion
2 Tbs olive oil, plus more for drizzling (optional)
1 cup water
1 tsp dried tarragon
8 oz (2 cups) dry farfalle pasta
3 cups small broccoli florets

Cut onions into 8 wedges. Cut each wedge into 1cm thick slices. Heat oil in skillet over medium-high heat. Add onion and sauté 10 minutes or until browned. Add 1 cup water and tarragon and cook 5 - 7 minutes, or until most of the liquid  has evaporated.

Meanwhile, cook pasta according to package directions. The recipe says to add the broccoli to the pasta 3 minutes before the pasta is cooked, which I did but I think it would be better to steam the broccoli separately until just cooked then sauté it with the onion mixture for a few minutes so it picks up more flavor. Once the pasta is cooked mix it (and the broccoli if you haven't already) with the onion mixture. Season with salt and pepper and drizzle with olive oil, if desired.

Per 1 1/2 cup serving: 296 calories, 10g protein, 4g fiber.
Recipe from: Vegetarian Times magazine, September 2010