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This is a recipe from a long time ago. I was in the mood for pasta primavera, but since it wasn’t primavera yet, I had to improvise with what I had.

A grill-pan is great for bringing out the flavors in veggies, although a roasting pan will do the trick nicely. If you decide to go the roasting route, there’s no need to save the extra dressing: the veggies will release their juices, and you can just “rinse” the pan with a few tablespoons of pasta cooking water to make sure you get all the good flavors in your pasta instead of on your pan.

Pasta Primavera nel’Inverno

spinach spaghetti for two people

1 zucchini, sliced into rounds

1 red onion, sliced

salt and pepper

juice of one lemon

1 tablespoon extra virgin olive oil

1 teaspoon crushed red pepper

parmesan cheese for serving

Cook the pasta to al dente, reserving some of the pasta cooking water. Heat a grill pan over high heat. While the pan is heating, toss the remaining ingredients (except the cheese) in a large bowl, ensuring that the vegetables are well-coated. Using a spaghetti spoon, lift the veggies from the dressing, allowing excess to drip to the bottom of the bowl. Save this for later.

Grill the veggies until charred on one side, about two minutes, and then turn to cook the other side. When the vegetables have finished cooking, return them to the bowl of dressing along with the pasta. Toss with a few tablespoons of cooking water to ensure the dressing coats the pasta. Serve with parmesan cheese.

Note: You could marinate chicken in the same dressing and toss it with the pasta for more protein, but be sure not to return the final dish to the same bowl you marinated the raw chicken in.

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