Cooking For Engineers

[Dilbert]

Garden Primavera Pasta
(source: Pasta Cookbook)

the quantities are a generous portion for two.
"as written" - no meat, but any mild spicy sausage / cured ham product could be added - or julienne chicken/beef strips in similar prep to stir fry.

6 ounces / 170 g bow tie pasta
6 ounces / 170 g marinated artichoke hearts, quartered
2 garlic cloves, minced
1/2 tsp rosemary
julienne into 3" / 75 mm matchsticks:
- 1 green/yellow/red sweet pepper
- one large peeled carrot
- one small peeled zucchini
1 can / 14.x ounces / 410 g rough chopped tomato
- if canned, use chili style
12 pitted halved olives; green or black


Heat up the water for the pasta; start other prep while water heats.

grate 1-2 tablespoons (15-30 ml / 20-40 g) aged Parmesan cheese per person

drain artichoke hearts and reserve liquid.
use half the marinade liquid (plus additional olive oil as needed) in a deep fry pan with garlic and rosemary (if used - we're not fond of rosemary so it is omitted in my prep)
saute garlic briefly.
then add carrot+zucchini+pepper - adjust heat to avoid burning, toss frequently, do not allow to dry/burn on bottom.

when the vegetables have softened, add tomato with juice.
cover and cook thru.

when the pasta is nearly done:
- remove cover
- add artichoke hearts to heat thru
- increase heat to reduce juices to desired consistency.

put remaining artichoke marinade in a large bowl, drain pasta, toss pasta in the marinade to coat.

plate pasta, ladle vegetable mix over pasta, top with Parmesan.

serve with a crispy / toasted garlic buttered bread.