Spring in New York is unpredictable.  Seventy and sunny one day, fifty and rainy the next. This past weekend I was able to enjoy the sunny weather with a barbeque in Roosevelt Island.  Its funny that what used to be an easy spring/summer cooking tradition in my youth in Suburbia has become a once – twice a summer treat. 

Warmer weather also means that soon we will be enjoying yummy fresh and local summer veggies like beets, squash, and tomatoes (some of my favorites).  Until then, however, we are still finding cold weather veggies at the farmer’s market like root vegetables and greens.  In the following recipe, I used greens and carrots from the farmer’s market, and green beans that were on sale from FreshDirect (not necessarily the best, but I had to use them!).  It is my take on a “pasta primavera.”

Pasta Primavera

feeds 2-4

gluten-free pasta

1/2 large carrot/ 1 medium carrot, shredded with a peeler

1/2 cup green beans cut into 1 inch pieces

1 medium bunch kale, cut into bite sized chunks

2 cloves garlic, sliced

1 small bunch parsley, chopped

1/4 lemon for squeezing over the veggies

1 tablespoon olive oil

Bring a large pot of water to a boil.  Prepare your veggies, garlic, and herbs, so that they are ready to go when the water starts boiling. Heat a 1/4 inch of water in a large frying pan for steaming the green beans and kale.

Once the water reaches a rolling boil, put in the pasta.  Add the green beans to the hot, steaming frying pan, and cover for 3 minutes.  Add the kale and cover for another minute.  Take the veggies out once they’ve almost cooked and transfer to a plate.  Heat olive oil in the same frying pan, and once hot enough, add the sliced garlic.  Cook for a minute, then add the green beans, kale, carrots, and parsley. Add more oil as needed and season with salt and pepper to taste.  Squeeze a quart of a lemon over the veggie mix. 

The pasta should be done in about 8-10 minutes.  I would keep a close eye on it though, to make sure it doesn’t overcook, as gluten-free pasta can get particularly mushy.  Drain the pasta and keep it in the pot.  Toss the veggie mix with the pasta and serve immediately with parmesan cheese.