Vegetable pasta for the spring. Although the temperature remains mild for an end of May, I wanted to take advantage of the bounties of fresh vegetables and cook a delicious, quick, and easy vegetable-based pasta dish.

The impetus for the ingredients came from wanting to include more fiber in my diet. Also having recently seen Stanley Tucci’s post on his favorite pasta dish with fried zucchini (Spaghetti all Nerano) from the famous Le Sirenuse restaurant in Positano, on the Amalfi coast in Italy), I chose to create my own version with cooked broccoli and zucchini and raw diced yellow peppers as the main ingredients.

What is the dish about

I cook intuitively (I wrote a blog on the pros and cons of this from an architect’s point of view), and I will—without tooting my own horn—say that the success of the dish was beyond expectation. The contrasting flavors, textures, and colors of the vegetables and how they suited the shape of the pasta (so important as I wanted the wide flat ribbon pasta to not compete with the rest of the ingredients) brought about a well-rounded dish. It was light, balancing crunchiness (raw yellow peppers and grilled broccoli), with a touch of sweetness (caramelized onions) alongside a smooth velvety texture (zucchini). The latter contributing an almost creamy consistency, despite not using any cream in the recipe. Part of the success was also the simplicity of the final presentation!

Of note, I do remember cooking a long time ago the pasta recipe from La Sirenuse and how I failed miserably when cooking the zucchini. I added the necessary quantity of oil called for in the recipe, but the vegetables did not fry appropriately. The zucchini absorbed the oil and became soggy and almost inedible. This time, I decided to fry the zucchini in very little fat, letting the vegetables steam before becoming golden brown.

Also, I thought that for texture I should include thinly diced uncooked yellow pepper. I could have used an orange or red one but prefer the yellow for its sweetness. Finally, the sliced scallions (green part), dill, and roasted pine nuts gave the dish a je ne sais quoi that made it a true success.

Always critical of my improvisations when they arrive at table, I was wondering if using finely sliced garlic when cooking the zucchini, or a dash of Japanese spices (to bring a hint of heat), or a splash of vermouth, or even the addition of a protein such as grilled jumbo shrimp could have elevated taste or presentation to restaurant quality. I will admit that in the end I remained content with the outcome and happy to include the ingredients, sequence of cooking, and most important the timing for the broccoli.

Let me know what you think and share if you have improvements the recipe based on my first improvisation.

Bon Appetit!

Pappardelle with vegetables

Serves 2

Pappardelle (1/4 to 1/3 pound)
1 tablespoon butter
2 tablespoons olive oil
1 green zucchini, thinly sliced crossways
1-2 Tablespoons caramelized onions (store bought)
8-10 small broccoli heads
½ yellow pepper, diced
2 tablespoons grilled pine nuts
10 scallions, green part sliced thinly in 2 inch lengths
2-3 Tablespoons fresh dill, chopped
Parmesan for serving

1. Set water to boil in a large pot for pasta. Salt to taste.
2. Set water to boil in a smaller pot for broccoli. Set Chinese bamboo steamer on top and lower heat until ready to cook.
3. In a skillet, spray a very small amount of nonstick butter cooking spray (or a drizzle of olive oil), and cook zucchini at medium to high heat until zucchini are golden brown. Salt lightly. When ready, remove and set aside. No need to drain with a paper towel as there should have been very little oil to begin with.
4. In a skillet, toast pine nuts until nicely golden, set aside
5. When pasta water is boiling, cook pasta according to instructions.
6. Timed according to when pasta will finish, set broccoli in steamer and cook 6 minutes exactly. Immediately after, set florets in bowl of cold water to stop them cooking. Remove from water and set aside.
7. Warm skillet on medium heat, add broccoli and allow water to evaporate, then add caramelized onions. Cook until gently crisp.
8. In a serving bowl add the cooked zucchini and yellow peppers with a dollop of butter and ¼ cup pasta water.
9. When pasta is al dente, remove with tongs (to keep water available) and add to serving bowl. Mix well and add more pasta water if needed. Pasta will always absorb water but you want a little additional moisture so the pasta will not stick.
10. Sprinkle with green onions and dill over, then add the broccoli on top.
11. Serve with pine nuts and parmesan

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