The Abundance of Spring
May 4, 2011 
This month's column was all about tailoring our favorite wintery pasta dishes to the wonderfully light and refreshing flavors of Spring, as well as making them healthier and more filling. Unfortunately, it won't run– so, as not to deprive you of a delicious meal, I am still sharing it here! Enjoy.
:: The coming of spring has me craving lighter dishes full of flavor and nutrition. Perhaps it’s no coincidence that bikini season looms on the horizon, but as the rain slows, the sun peeks out, and the days grow longer and warmer, my meals suddenly reflect the shifting seasons.
In California, we are lucky enough to have a steady supply of produce all winter long. Even so, the pickings are slim, and in May there are many great new finds at the farmer’s market that bring forth a sense of renewal and change.
Asparagus, baby artichokes, broccoli rabe and pea shoots are some of my favorite short-seasoned vegetables, and when you find some good ones, they often don’t need much more than a drizzle of olive oil and a sprinkle of sea salt to shine. Catch them if you can, and you’ll be in for a flavorful treat.
When I crave meals that are both filling and healthy this time of year, pasta is never what comes to mind first. And it’s true, the last thing anyone needs is a plate full of refined carbohydrates–but with a few rules in mind, you can still enjoy delicious and satisfying pasta long after winter’s chill has subsided. Here’s how.
Start with a whole grain
There are so many wonderful varieties of pasta on the market now– quinoa, farro, spelt, buckwheat, and brown rice, to name a few– that are full of fiber, vitamins and protein. Check the ingredient list to make sure it’s made with 100% whole grain, so you’re not blindsided by tricky packaging.
Add a protein
Legumes, chicken, or mild fish pair well with flavorful pasta. I love glazed salmon over soba noodles. Protein adds volume to your plate, helps keep you satiated, and is an important part of a well-rounded meal.
Toss with some green
This is my favorite part of every meal. The trick with vegetables is to never overcook them, so steam, blanch or saute until the color brightens, then remove from the heat immediately. You’ll keep the flavor intact, not diminish nutritional quality, and give your dish a vibrant color and fresh texture. Overcooked, mushy vegetables look and taste sad.
Rethink proportions
Have some pasta with your veggies! Make it your goal to have more vegetables than pasta on your plate. I can almost guarantee you won’t miss the extra noodles.
This month’s morsel: Have your pasta and eat it too: Meals like this take very little time, leaving you with much of the day to get outside and enjoy the sunshine. They’re perfect to throw together on weeknights, but also make a gorgeous seasonal presentation to family and friends over the weekend. Packed with delicious flavors that dance in your mouth, you might forget it’s good for you. ::
Pasta Primavera :: Serves 2
Choose organic ingredients, wherever possible, for the best flavor and nutrition.
4 ounces whole-grain pasta (I used brown rice)
2 cloves garlic, minced
1/4 teaspoon dried red pepper flakes
1 bunch asparagus, sliced diagonally and fibrous stems discarded
1 cup canned white Cannellini beans, drained and rinsed
1 cup organic frozen peas
2 cups organic arugula
1/4 cup pitted Kalamata olives, chopped
1/4 cup pine nuts, toasted
- Bring a large pot of salted water to a boil and cook pasta, according to package instructions, until al dente. Drain and set aside.
- In a heavy nonstick skillet over medium-low flame, heat 2 tablespoons olive oil with garlic and red pepper flakes until fragrant, 1-2 minutes. Add asparagus and toss to coat in oil.
- Add beans and continue to cook for a few minutes more, until asparagus is tender and beans start to jump in the pan. Add the frozen peas, then arugula, and cook until peas have defrosted and arugula is wilted.
- Add olives and pine nuts and stir to incorporate. Cook for a few minutes more to let the flavors combine. Reduce heat to low and add cooked pasta to the skillet. Season with freshly ground black pepper and toss to combine. When pasta is heated through, remove from heat and serve with a drizzle of good-quality olive oil.
dinner, gluten-free, vegan, vegetarian in main course
Reader Comments (3)
This looks absolutely scrumptious! I couldn't agree more with your tid bit on rethinking proportions..hip-hip-hooray for more veggies! :)
Also, I love your food photography. It's stunning. You clearly have a gift and eye for snapping photos!
This looks wonderful, thank you for sharing. I also never really think to have pasta as a light meal, I usually like it with heavier sauces, but this looks great. I also love your photography, the pictures are just gorgeous and the colors so vibrant.
This looks fantastic! I'm all about the asparagus this season!