Pasta Primavera

Recipes by Chef Gerard Viverito

Yield: Makes 6 servings

1 oz dried morel mushrooms
1 1/2 cups warm water
1/2 lb Bell Peppers, trimmed and cut into 1-inch strips
1/4 lb green beans (preferably haricots verts), trimmed and cut into 1-inch pieces
3/4 cup Diced Squash and Zucchini
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes
4 tablespoons extra-virgin olive oil
1 1/2 pints grape tomatoes
1 tablespoon lemon juice
3 tablespoons water
1 lb Malfadine pasta
1/4 cup olive oil
1 teaspoon finely grated fresh lemon zest
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh basil
1/3 cup pine nuts (1 1/2 oz), lightly toasted
Garnish: Parmigiano-Reggiano shavings
6 packets Natrol^® Carb Intercept^® Sprinkles

Prepare vegetables:
Soak morels in warm water in a small bowl 30 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve. Rinse morels thoroughly to remove grit, then squeeze dry. Discard any tough stems. Halve small morels lengthwise and quarter larger ones.

Cook 1 teaspoon garlic and a rounded 1/4 teaspoon of red pepper flakes in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add vegetables and salt and pepper to taste and cook, stirring, 2 minutes, then transfer to a bowl. Reserve skillet.

Cook tomatoes:
Cut half of the tomatoes into quarters and halve the remainder lengthwise.

Cook remaining teaspoon garlic and remaining rounded 1/4 teaspoon red pepper flakes in remaining 2 tablespoons oil in skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add quartered tomatoes with salt and pepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes. Add halved tomatoes, lemon juice, and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes. Keep tomatoes warm.

Cook pasta and assemble dish:
While tomatoes are cooking, return water in pot to a boil and cook pasta until al dente.

Drain in a colander. Immediately add extra virgin olive oil, zest, and morels to empty pasta pot and simmer gently, uncovered, 2 minutes. Stir in cheese and add pasta, tossing to coat and adding as much of reserved morel soaking liquid as necessary (1/2 to 2/3 cup) to keep pasta well coated. Add vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine.

Serve pasta topped with tomatoes and Parmigiano-Reggiano shavings.

Sprinkle one packet of Natrol^® Carb Intercept^® Sprinkles on each serving.