~ Vernal Equinox (Hubbard Lake)
~ 'Primavera' means 'Spring' in Italian
1 pound penne pasta or bow-tie (farfalle)
4 Tbsp. unsalted butter
4 Tbsp. extra-virgin olive oil
1 large minced sweet onion like Vidalia
2-3 minced garlic cloves
1 tsp. red pepper flakes
1 lb. diagonally cut asparagus (snap off woody stems)
1/2 pound sliced mushrooms
3 diagonally thinly sliced carrots
1 matchstick sliced yellow pepper
1 matchstick sliced orange pepper
1 hefty cup frozen peas
1 pint grape tomatoes
10-oz. fresh stemmed baby spinach
1 bunch chopped fresh basil
coarse salt & fresh cracked black pepper
freshly grated Parmigiano Reggiano cheese
- Heat wok or deep skillet. Add butter, olive oil, onion, garlic and pepper flakes. Saute until onion is limp. Add asparagus, mushrooms, carrots, and peppers and stir-fry until almost tender. Season with salt & pepper.
- Add peas and tomatoes. Cook until peas are thawed and tomatoes heated. Add spinach and fresh basil. Toss until spinach is slightly wilted.
- Serve over pasta cooked al dente. Top with slivers of chopped basil and plenty of freshly grated Parmesan.