Italians know how to do a Spring fling the right way. But ours have staying power and substance. And they look damn good too. When Mother Nature starts opening its blooms.. traditional foods start to burst with greens and yellows.
Springs renewal brings a reminder of bathing suit season. Foods need to lighten up to accommodate, but flavor does not. Fire roasting springs veggies brings out their natural sweetness. So this week we made my own take on a primavera…lightened up.
Me and mini me fire-roasted 4 yellow and gold tomatoes, 2 sweet peppers, 5 cloves of garlic ( just crushed) with olive oil and sea salt at 425 until they start to burned just a bit.. About 15 minutes.
In another pan, I roasted some broccoli rabe, red onion, asparagus, and a diced zucchini.. And roasted them for only about 7 minutes.
Cooking the greens at such a high temperature brings out their natural sugars, but you cannot over do them.
I took the two pans and put the in a deep bowl of whole grain rigatoni..you can also use a whole grain couscous. The vegetables work well over grilled chicken also.
While the pasta is still hot, I added 3 tablespoons of a very good balsamic vinegar (If you can find something from Modena…you are in!) 1/2 cup shredded fontina, and 5 basil leaves torn up. Make sure to mix the juices from the vegetables well to distribute evenly. This is an easy light Spring dish that I paired with some lemoncello. Perfect. And easy. All souls were satisfied and smiling!