IN THE KITCHEN CELEBRATE SUMMER with a seasonal vegetable pasta
Summer evenings in Taos, balmy and blissful, bring back some happy memories from a trip we took to Tuscany a few years ago. We traveled with a group of friends and stayed together at a rented house, which they call a villa, to celebrate an important birthday. And while we enjoyed exploring the region’s restaurants and wineries, the real celebration was when we gathered together for our friend’s outdoor birthday dinner on the lawn.
Italian appetizers are light and delicious, leaving lots of room for other courses yet to come. Platters of primi piatti — prosciutto and melon, oranchini, olives and cheese — tempted our palates as we sipped Italian wine and visited before dinner. We took our places at long tables, anticipating the delectable Italian cuisine that was marched out to our tables. More wine was poured. The secundi was a salad of burrata and basil, glistening with a drizzle of green olive oil.
And when those plates were cleared, we were treated to Pasta Estiva di Verdure — pasta tossed with lightly cooked, just-picked summer vegetables.
True Italian cooking is not complicated. Dishes sometimes have only a handful of ingredients. But as I learned, Italian cooks insist that the ingredients are the freshest and finest vegetables available. Better ingredients make for better results.
Fortunately, we have beautiful seasonal produce in Taos. An abundance of delicious and nutritious tomatoes, squashes, early harvest root vegetables, fresh herbs and more are available at our many farmers markets or at our a local grocery stores. So I would like to share the recipe for Pasta Estiva di Verdure, which has a fancy name but is deceptively easy to make.
The vegetables are briefly sautéed in olive oil. A simple sauce is created by adding diced fresh tomatoes toward the end of the cooking time. Everything is tossed with cooked fettuccine, thinly sliced basil, parsley and grated Romano or Parmaggiano Reggiano cheese. Bellisimo.
My recipe uses fresh tomatoes, spinach, zucchini and baby turnips. The flavors of mellow sautéed vegetables are balanced with the brininess of Kalamata olives. But here is where versatility comes to play. You could easily substitute with your favorites and still achieve a delectable dish. Substitute a couple of tablespoons of capers and some grated lemon zest for the olives. Add fresh peas and pea pods to the mix, or some asparagus. Basil is readily available, as is fresh parsley, but feel free to experiment with fresh oregano, sage, or even mint from the garden. Instead of parmesan cheese, you can sprinkle on some crumbled local goat cheese, for a slightly different but still amazing option.
I have to admit, I personally think that Taos is just as nice as Tuscany. There is nothing that I like more than sharing an al fresco meal with friends and family. During the pandemic, sociallydistanced outdoor dining was the only way to visit with friends. And now that things have reopened, I find everyone wants to continue the tradition. On a recent evening, it was so warm that we sat chatting and eating at the patio table until well after dark. We all felt lucky to be together for food, fellowship and fresh air.
So when you plan your own Taos/Tuscan feast, start with a happy hour platter of antipasti — sliced salami and prosciutto, marinated artichokes and peppers, and some Italian cheese, like Gorgonzola or Toscano. Add some crusty bread and a fresh green salad dressed simply with fruity olive oil and aceto balsamico. For the main course, you will find that Pasta Estiva di Verdure is a true star. This light and satisfying entrée is sure to please any palate. Finally, for dessert, offer a pie or cake that showcases the stellar fresh fruit of the season.
Who needs to travel to Italy when you can enjoy an evening like this in your own backyard?
Buon appetito.
For more recipes, check out the Lucy’s Kitchen cooking show on YouTube at bit.ly/3AuGcKJ.
PASTA ESTIVA DI VERDURE (SUMMER VEGETABLE PASTA)
12 ounces fettuccine
2 tablespoons olive oil
1 cup diced onion
1 tablespoon finely chopped fresh garlic
1 cup diced zucchini
1/2 cup sliced baby turnips
1 cup fresh baby spinach
1 tablespoon butter
1/2 cup white wine
2 cups diced fresh tomatoes
1/2 cup pitted kalamata olives
2 tablespoons minced fresh parsley
1/4 cup fresh basil chiffonade (*See Note)
1/2 cup grated parmesan or Romano cheese
Salt and freshly ground pepper
Bring a large pot of water to a boil. Add 1 tablespoon salt and the fettuccine. Return to a boil and cook until al dente, about 6-9 minutes. Drain and set aside.
Place a skillet over medium high heat. Add the olive oil. When sizzling, add the onion and garlic and stir, cooking until softened and glistening, about 5 minutes. Add the diced zucchini, and baby turnips and sauté until sizzling, about 2 minutes. Add the spinach and cook until wilted, about 1 minute. Add 1 tablespoon butter until melted. Add the white wine, and cook until half the liquid is reduced, about 3 minutes. (May be made ahead to this point. Reheat and finish the recipe just before serving.)
Quickly add the tomatoes and olives, and cook, stirring, until tomatoes and olives are just warm. Scoop in the cooked fettuccine and toss until well-combined with the vegetables. Taste and adjust seasonings. Remove from heat and toss with the parsley, basil and the grated cheese.
SERVE IMMEDIATELY. MAKES 4 SERVINGS.
Note: To chiffonade basil, roll a stack of fresh basil leaves in a tight cylinder. Slice thinly across the cylinder to produce fine strips.