Rotini Primavera
Ingredients ~
10 ounces rotini
1 large orange or yellow bell pepper, cut into 3/4-inch pieces
3 medium zucchini, quartered lengthwise and sliced
1 pint grape tomatoes, halved lengthwise
1/4 cup olive oil
1/4 cup onion, chopped
3 to 4 cloves garlic, very finely chopped
1/2 cup low-sodium chicken broth
1 tablespoon balsamic vinegar
1/4 cup heavy cream
1/4 cup chiffonade of fresh basil (see below)
Pasta water (if needed)
Salt and freshly ground black pepper
2 tablespoons parsley, chopped
Parmesan cheese for grating
Preparation ~
Put a large pot of salted water on to boil for the pasta.
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 minutes. Add the garlic and sauté until fragrant, 1 minute longer. Stir in the chicken broth and vinegar and bring to a slow simmer.
Cook the pasta according to package directions (8 to 9 minutes). Reserve about 1/4 cup of the hot cooking water, then drain the pasta and set aside.
Add the bell pepper to the broth mixture, and cook for 1 minute. Add the zucchini and continue cooking until the zucchini is tender and the liquid has reduced by about half, 4 to 5 minutes. Add the tomatoes, season to taste with salt and pepper, then stir in the cream and basil. Reduce the heat to low.
Add the pasta to the sauce mixture and combine well. Taste and adjust the seasoning as needed. If necessary, add the reserved pasta water in 1 tablespoon increments until the sauce reaches the desired consistency.
To serve, plate individual servings, sprinkle with fresh parsley and top with freshly grated cheese.
Makes 4 servings
About chiffonade ~
Chiffonade is a French term that means "made of rags." When used in cooking, it means to cut herbs or leafy greens into very thin shreds. To chiffonade basil, remove the leaves from the stems and stack them, larger leaves on the bottom. Roll them together lengthwise (like a cigar), then using a sharp knife cut the leaves crosswise into fine shreds.
