Vegetable Therapy

(Let me begin by saying, I don't mean this post to be flip or dismissive of the very real crisis we find ourselves in during this pandemic.  I just wanted to provide a little distraction, maybe a recipe you might try. Writing it distracted me.  I hope you are all staying safe and healthy.)

I find chopping vegetables very relaxing, even meditative.  

I love pouring myself a glass of wine (or 3), putting on some jazz, and slicing, dicing, mincing, and even julienneing (I made that word up).  So when I finish my grading for a given semester, I usually treat myself to some “vegetable therapy.”

But the current virus situation made such therapy even more necessary.

Up until March 13, when LSU closed, life had been in a pleasant groove—teaching, painting, cleaning, Netflix, nagging my husband.  You know, the things that give you joy. 

I won’t complain about my situation because I still enjoy all of those simple pleasures. Especially the “nagging my husband” pleasure. 

But shopping for groceries has become challenging, if not downright traumatizing.

When I do venture out—masked, of course—I make sure to pick up a lot of fresh vegetables.  And then I make sure that none of them go to waste.  Which led me to create this recipe. 

I won’t kid you.  This is not a five-ingredient-make-it-from-your-pantry-insta-pot-slow-cooker recipe.

But maybe you need some vegetable therapy, too.

Roasted Vegetable Pasta Primavera

Source:  original recipe

Yield: 4-6 servings

(I thought about calling this Pasta Prima Virus—but my daughter said, “Eww!”) 

There are three main elements to this dish: a lot of roasted vegetables, a lemon cream sauce and pasta.

You really can use any vegetables you have on hand—the more the merrier.  But the key is to roast them in order from least “delicate” to most “delicate."  I began with peppers and onions and ended with thin asparagus.  So, if you added sliced carrots, those would be in the first “round.”  Haricots vert (thin green beans to you and me) would be in the last “round.” 

I roasted the vegetables under the broiler for speed but also to make sure they were slightly charred and not soggy.  BTW the vegetables can cool to room temperature while you make the sauce and boil the pasta as they will heat up when all the ingredients are combined.

The lemon cream sauce is “technically” optional, but haven’t you had enough deprivation lately?

Marinade:

6 T. olive oil
6 cloves garlic, minced

½ tsp. red pepper flakes
1 tsp. Italian seasoning
½ tsp. dried basil

Vegetables:

1 red bell pepper, cut into 1-½-inch long thin strips
1 medium onion, halved lengthwise and thinly sliced
1 zucchini, ½-inch slices, halved if large
1 yellow squash, ½-inch slices, halved if large

8 oz. button mushrooms, sliced
1 pt. cherry tomatoes
Handful thin asparagus, cut in 1½-inch pieces, woody ends removed
Salt & pepper

Lemon Cream Sauce:

2 c. chicken broth
Grated zest and juice of one lemon
1 ½ c. dry white wine
6 T. butter, cut into ½-inch pieces
1 ½ c. half-and-half or heavy cream
1 ½ c. grated Parmesan (NOT the kind in the green can), plus more for serving

¾ to 1 lb. rotini, penne or farfalle pasta

Process:         

In a small bowl, whisk together the marinade ingredients.  Put the pepper and onion in one bowl, the zucchini and squash in another bowl, the mushrooms and tomatoes in another bowl, and the asparagus in another bowl.  Stir some of the marinade into each bowl of vegetables making sure vegetables are fully coated. (Can be done an hour or so ahead.)

Preheat broiler (I used high heat) with oven rack 6 inches from heat.  Pour the pepper and onions on a large sheet pan and sprinkle with salt and pepper.  Broil the peppers and onions for 5-7 minutes, until beginning to char.  Remove the pan from the oven and stir the peppers and onions. 

Add the zucchini and squash to the sheet pan, sprinkle with salt and pepper and broil for 5-7 minutes, until beginning to char.  (If the pan is too crowded, start another pan for the remaining vegetables and leave the first pan in the oven to continue broiling.)

Remove the pan from the oven, stir vegetables, add the mushrooms and tomatoes, sprinkle with salt and pepper and broil for 5-7 minutes until tomatoes begin to burst. 

Remove the pan from the oven, stir vegetables, sprinkle with salt and pepper, add asparagus and broil for 3-5 minutes, until asparagus is beginning to char but is still crisp-tender.  Remove the pans from the oven and put all the vegetables in a large bowl.  Cover with a pan lid to keep warm.

Meanwhile, In a large saucepan, combine the broth, wine, lemon zest and juice.  Over medium heat, simmer until the sauce is reduced by half. Add the butter a few pieces at a time, whisking to emulsify.  Add the cream slowly, whisking continuously.  Add the Parmesan cheese in 3 “handfuls,” whisking continuously.

In the meantime, cook the pasta in a large pot of salted boiling until al dente. Drain, reserving a cup or so of the pasta water to thin out sauce if necessary.

Add the pasta and sauce to the vegetables, stirring to combine completely. Serve with additional Parmesan cheese if desired.