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TIP OF THE DAY: Rethink Pasta Primavera

A new look at Pasta Primavera, with shaved vegetable strips. Photo and concept courtesy chef Michael O’Boyle, ChickenFriedGourmet.com.

 

To add more excitement to your cuisine, rethink classic dishes. Tweak their preparation in one small way to make them seem new and different.

Here’s a refreshing idea from Chef Michael O’Boyle of ChickenFriedGourmet.com: a different perspective on the classic dish, Pasta Primavera.

Instead of cutting the vegetables into coins, matchsticks or other shapes, use your vegetable peeler to create long strips, mirroring the shape of fettuccine.

Not only is it visually appealing, but the way the vegetables mesh with the fettuccine makes it easier to eat your veggies.

Pick three veggies in contrasting colors: carrots, green-skinned zucchini, red bell peppers, violet-colored red cabbage and yellow-skinned summer squash. (When peeled, most of the zucchini and yellow squash will have only white flesh.)

 

PASTA PRIMAVERA RECIPE, NEW SCHOOL

The vegetables should be shaved into 3/8″ strips, or as close as possible to the width of the fettuccine.

Ingredients

  • 2 carrots, peeled
  • 1 zucchini or yellow squash, unpeeled
  • 1 red bell pepper
  • 1/4 cup olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon oregano or 1 tablespoon fresh parsley
  • 1 pound fettuccine
  • 1/2 cup grated Parmesan
  •  
    Preparation

    1. Cook the fettuccine according to package directions.

    2. When the fettuccine is almost finished cooking, quickly steam the vegetables (you can do it in the microwave—check after 15 seconds).

    3. In a large bowl, toss the pasta, vegetables and herbs with the olive oil. Season with salt and pepper, as needed. Sprinkle with grated cheese and serve; or allow diners to add their own cheese at the table, as you prefer.

      





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