Pasta a la Fresh!
This is a vegetarian pasta recipe I learned from a friend. It is very refreshing and works well both hot and as a chilled leftover. Experiment with the vegetables and quantities to make it your own!
This is a vegetarian pasta recipe I learned from a friend. It is very refreshing and works well both hot and as a chilled leftover. Experiment with the vegetables and quantities to make it your own!
- Carbohydrate 50.0550925 g
- Cholesterol 62.9171666666667 mg
- Fat 20.8289516666667 g
- Fiber 2.72341675425569 g
- Protein 13.4470658333333 g
- Saturated Fat 3.50865158333333 g
- Serving Size 1 1 Serving (290g)
- Sodium 141.547 mg
- Sugar 47.3316757457443 g
- Trans Fat 2.24210583333334 g
- Calories 430 calories
Step-by-step
- Cook and drain pasta.
- Heat 2 Tbsp of olive oil in a skillet. Chop 2/3 of tomatoes into medium size chunks, approximately 3/4 inch square. Slice mushrooms. Add chopped tomatoes, mushrooms, and garlic to the heated olive oil and slowly sautee on medium-low heat. Do not drain.
- Toast pine nuts over medium heat in a dry pan.
- Chop remaining tomatoes into similarly sized chunks.
- Toss 2 Tbsp olive oil with drained pasta in a large bowl. Add the contents of the sautee pan, chopped basil and spinach, pine nuts, and feta cheese crumbles. Toss and serve.
The Raw-Cooked Vegetable Balance
Mediterranean home cooks often bridge the gap between raw garden produce and pantry staples by splitting a single vegetable into two states. Slicing two-thirds of the tomatoes for a gentle simmer while keeping the final third raw creates contrast. Cooking releases natural glutamates from the fruit, softening its walls, while raw additions preserve bright acidity.The Chemistry of Angel Hair
Thin extruded wheat shapes demand precise handling. Angel hair cooks in under three minutes in boiling salted water. Dropping delicate strands into too little water causes clumping due to starch concentration. Use at least four quarts of water per pound of pasta to keep individual strands separate. Toss the drained noodles immediately with two tablespoons of oil to coat the surface before other ingredients adhere.Fresh Versus Preserved Elements
Dried herbs and canned tomatoes serve winter kitchens well, but fresh basil and raw spinach wilt instantly from residual heat. Fresh elements release volatile aromatic compounds upon chopping that disappear entirely during commercial canning or drying processes. Pine nuts toasted in a dry pan until golden release essential oils, amplifying nutty notes.
