I haven't blogged as much as I have cooked (obviously), otherwise you would have discovered a sudden OCD streak in me this season: all green stuff... (and I'm not talking about money) :)
I have cooked many Italian lunches/dinners lately... I have a love/hate relationship with pasta. I hate Carbonara, Bolognese, canelloni, lasagna, and other way of cooking pasta using minced meat, heavy cream, bechamel sauce and extra hard cheese. :/
However, the dish I love the most is Spaghetti Primavera- or it could also be Spaghettoni, Fusilli, Penne, Rigatoni, or Bow Ties in a light dressing made with olive oil, herbs and lemon, and with fresh, almost-raw stir-fried veggies.
Once you have everything chopped up and at hand, you can almost start calling that dinner's ready.
Fry the garlic and the rosemary in olive oil. Stir-fry the zucchini and the carrots for a minute or two until they become soft. Add the pasta and toss. Squeeze some lemon juice and add the spinach and the orach. I like to separate the leaves individually (even though it's time-consuming and a bit boring) so that they won't bunch up and turn into big lumps. Toss.
Finally add the spring onions and the wild garlic. I like them raw.
To decorate grind some black pepper over the plate, sprinkle some sumac and top with toasted pine nuts. You could also use pumpkin seeds, toasted sunflower seeds, walnuts- the sky is the limit.. though be discerning and sample before embarking on anything fancy :)
The beauty of Spaghetti Primavera is that this dish is so versatile and easy to make. Don't be deterred by how many ingredients you will need. The list is open. If you don't have wild garlic, maybe you can use sweet peas instead, and so on. Let your creative juices flow and make the most of what these beautiful spring months have to offer. I am sure you will love this dish: it has many textures and it is the perfect candidate for a light lunch or a guilt-free dinner.
|a view from above|