Porcini Pasta with Spring Vegetable Medley

Porcini shaped & flavored pasta with Spring Vegetables

One of the great things about Spring is the abundance of vegetables which makes it possible to prepare a variety of simple, tasty and healthy meals by combining the endless medley of ingredients available. Here, for example, we put together a delicious pasta dinner in no time at all with a few vegetables on hand: lightly steamed baby squashes and zucchini, radishes, and French green beans (haricot verts) tossed with a zesty lemony-wine sauce and green onions. Serving this delicious medley with Setaro’s porcini shaped and flavored pasta (or “funghi ai funghi”) was a visual treat as well as an enticing, novel way to enjoy a pasta dish. Great for dinner or lunch.

For the Lemony-Wine sauce:

~ ½ cup white wine
~ ¼ cup lemon juice
~ 1 shallot, peeled and chopped (about ¼ cup)
~ 1-2 bay leaves
~ 7-8 peppercorns
~ Salt & pepper to taste
~ 2 Tbsp butter
~ Parsley sprigs for garnish
~ Grated Parmigiano (optional)

In a small sauce pan, combine the wine, lemon juice, shallot, bay leaves and peppercorns and reduce over low heat to about half the liquid. Strain and return liquid to pan and whisk in 2 tablespoons of butter, one at a time, over low heat. Meanwhile, steam the cut vegetables and cook the porcini pasta according to package directions (i.e. al dente). Toss the lemon sauce with the pasta and vegetables and sprinkle with grated cheese if using. Grind some fresh pepper, add a sprig of garnish, and serve piping hot. (PS: any leftovers will make a great cold pasta salad for lunch the next day).

RSA

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