Bowtie Pasta with Vegetables


From Anne Rosenzweig at Arcadia Restaurant in New York

Note: this is the recipe exactly as Anne Rosenzweig gave it to us. She stresses that you should use this just as a guide and substitute other vegetables, herbs, and pastas that make you happy. Serves 4.

Ingredients:

  • 8 tbs olive oil
  • 1 tb garlic chopped fine
  • 1/4 c chopped shallots
  • 1/2 c asparagus, diced
  • 1/2 c zucchini, diced
  • 1 c vegetable stock
  • 1/2 c diced tomato
  • 1/2 c peas
  • 5 c cooked bowtie pasta
  • 1/4 c grated parmesan cheese
  • 1/4 c chopped fresh basil
  • salt and pepper to taste
  • 3 tbs toasted pinenuts

    Instructions:
    Heat large saute pan over moderate heat. Add olive oil and let sizzle. Stir in garlic and shallots and cook for 2 minutes or until softened. Add asparagus, zucchini, and stock. Cook until vegetables are crisp-tender. Add tomatoes, peas, and pasta. Cook until pasta is heated through. Toss in parmesan and basil. Season with salt and pepper. Serve immediately, topping each serving with pinenuts.

    You can substitute other vegetables in the saute, using whatever looks best at the market.

    Root Vegetable Stock
  • 3 large carrots
  • 1 celery root knob
  • 3 large onions
  • 2 leeks
  • 2 parsnips
  • 1 head of garlic cut in half horizontally
  • olive oil as needed

    Wash and chop vegetables roughly, leaving skins on. Place in roasting pan, tossing lightly with oil. Roast in 350 oven for 1/2 hour or until vegetables are shriveled and slightly brown. Place vegetables in a stock pot and add water until the vegetables are just covered. Bring stock to boil; lower heat and simmer, skimming occasionally, for 1/2 hour. Strain out vegetables. Season with salt and pepper. If there are other root vegetables in the market, you may substitute them for the stock.