Sheet-Pan Pasta Primavera

Everything today seems to be made using a sheet-pan.  And, why not?  It’s quicker, less hassle, and in this case, intensifies the flavors of the vegetables which caramelize in the oven. Pasta Primavera, or Spring’s Pasta, was invented at Le Cirque restaurant in New York City back in the 1970s.  (At least, that is one of the theories!) As described by the then NYTimes food critic duo, Craig Claiborne and Pierre Franey, “It was a mad jumble of vegetables over pasta.”  Its popularity increased like wildfire and now, it is one of the first dishes many of us turn to once springtime arrives. 

When you make this dish, remember you can use as many vegetables as you like, understanding that at least some of them should belong to spring’s bounty.  That might include any one of the fresh peas—English, snow or sugar snap—as well as asparagus or fava beans.  The cream from the original recipe is optional. There really is no set recipe for this dish.  Allow color, texture and spring’s flavors to guide you. I also like to replicate the Italian flag so red, white and green are always part of my vegetable mix.

Ingredients:

1 pound pasta (bowtie or spaghetti, regular or angle hair)

Kosher salt

1 large red onion, halved vertically, and thinly sliced into 1/4 inch half moons

3 carrots, peel and cut in ¼ inch rounds

1 medium-size red pepper, halved, seeded, and cut into thin strips  (or use 15 cherry tomatoes, halved)

¼ cup Extra-virgin olive oil

6-8 asparagus spears, cut into half-inch pieces

½ cup fresh peas

2 minced garlic cloves

¼ cup chicken or vegetable broth

½ cup heavy cream

¾ cup grated Parmesan cheese

Salt and freshly grated black pepper, to taste

Cooking instructions:

Preheat oven to 450⁰ F.

1.   Add a tablespoon of Kosher salt to a heavy pot of water and bring to a boil.

2.   In the meantime, put onion, carrot and red pepper slices on a heavy sheet-pan and toss with half of the olive oil.

3.   Bake in the oven until tender, stirring after the first 10 minutes, about 20 minutes in total.

4.   On a second sheet-pan, add the asparagus, toss with the remaining olive oil and cook for 15 minutes in total.

5.   Halfway through the asparagus cooking process, add minced garlic and peas making sure to mix in well to coat the second addition of vegetables with the olive oil.

6.   Add pasta to the boiling water and cook until al dente, according to the direction on the package.

7.   When done, save a cup of the cooking water. Drain the pasta.

8.   Using the same pot, add broth and cream and cook over a low flame until it simmers.

9.   Transfer the pasta and roasted vegetables into the sauce and carefully combine with tongs. Add additional cooking liquid, as needed.

10.  Mix in ½ cup Parmesan cheese. Salt and pepper to taste.

11.  Serve in warm soup bowls along with remaining cheese.

Serves:  6

Wine recommendation:  Gavi, Arneis, Pinot Bianco, Pinot Grigio, Soave, or Sauvignon Blanc