Treats at The Titty Table: Pasta Primavera!

I just want to take a moment to talk about something very near and dear to my heart. I’m actually ugly crying right now as I type this. I LOVE FARMERS’ MARKETS! Local organic produce, fancy flowers, handmade candles, fresh baked breads, jams, nut butters, lemonade, gaahhhhh!! Did I mention the free samples? Yeah dude, so many free tasty morsels.

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There’s more to it though. When you shop local, you are directly supporting your community; you are allowing the artists and farmers to share their life’s passion with you! It’s a beautiful thing. Seriously, head to your own local market, and strike up a conversation with one of the vendors. Ask what they feed their chickens, what type of soil is best for your home garden, when did they start making soaps, the secret to baking the best sourdough, and watch them light up as they tell you about their craft!

So in honor of spring, here is my version of Pasta Primavera. Feel free to use whatever sexy veggies you find at your own Farmers’ market!

Ingredients

2

3 small sweet potatoes, diced

1 large head of broccoli, cut into bite-size pieces

½ an onion, sliced

10 mini peppers, diced (or 2 regular sized bell peppers)

¼ cup olive oil, plus more for coating the sheet pans

7 cloves of garlic, minced (don’t be scared)

Red pepper flakes, to taste

1 pint of grape tomatoes, halved

1 lemon, zested

A few large basil leaves, chopped

Grated Parmesan cheese, to taste

½ of a box of pasta (I used angel hair), cooked according to packages instructions and drained

Instructions

3

Preheat oven to 375 degrees. Coat 3 separate sheet pans with a bit of oil. Put sweet potatoes on one, onions & peppers on another, broccoli on the last one. Drizzle all of them with a bit more oil, season with salt & pepper, and toss to coat evenly. Roasting times: sweet potatoes will need 25–30minutes, onion/peppers 20–25, and broccoli about 20. You’re basically looking for tender (NOT mushy) veggies w/ some golden brown action going on. When done, they can all hang out on a pan or plate together until you’re ready. In a large pot, add the ¼ cup of oil, garlic, pepper flakes, and some salt & pepper, turn heat to low, and let it warm. When the oil really starts to smell delicious, and the garlic is almost translucent, toss in the pasta, lemon zest, basil, & cherry tomatoes. Once mixed, add the rest of the veggies, a hearty sprinkling of cheese, and few squeezes of lemon. Serve with copious amounts of sangria or wine or whatever spring-like beverages you can get your hands on. And more cheese. All of the cheese.

All photos by Christy Kelley. 

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