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Later: Pasta Primavera West Coast Style
Because the vegetables can be kept refrigerated for 2-3 days or frozen for several weeks, this is a great last-minute meal when you're feeling rushed.
On the West Coast we love vegetables, so anything goes, as I said above. Roast or grill whatever you like.
Yield 4 servings
Time 30 minutes
4 cups roasted vegetables, roughly chopped
1 pound pasta, spaghetti, fusilli, ziti or penne
2 tablespoons olive oil
1 tablespoon sweet butter
1 1/2 cups pasta water, reserved after boiling
Sea salt and pepper
1 tablespoon kosher salt, plus extra to taste
Boil a large pot of water. Add salt and pasta. To prevent sticking, stir well throughout the cooking, following package directions. Put a heatproof cup or measuring cup that can hold 1 ½cups into the sink next to the strainer. When you drain the pasta, capture 1 ½cups of pasta water. Set aside.
Put the pasta back into the pot. Drizzle 1 tablespoon of olive oil over the pasta. Toss well. Season with sea salt and pepper. Toss. To keep the pasta warm, place a piece of aluminum foil over the top of the pot but do not seal. Set aside.
Put the roasted vegetables in a large frying pan, on a medium flame. Add ½ cup of the pasta water, remaining tablespoon of olive oil and butter, and reduce over a medium flame for 5 minutes. Toss the vegetables to coat.
Add the pasta and another ½ cup of pasta water. Toss the pasta and vegetables to mix well. If you need more liquid, add more of the pasta water.
Just before serving, pour the pasta, broth and vegetables into a large bowl. Serve with the grated cheese alongside.
To add heat, put ¼ teaspoon of hot sauce or a pinch of cayenne when you’re heating the vegetables.
Add Italian parsley, leaves only, finely chopped.
Add 2 cups sliced cooked chicken breast.
Add 1 cup of raw shrimp, washed, deveined and roughly chopped to the vegetables when you add the pasta water.