By Cathy Branciaroli, Food Correspondent, The Times
Green vegetables add brightness to this dish and the meat makes it a substantial dish.
No meal is more perfect for the onset of cold weather than a nice hearty plate of pasta. We all love these but you don’t need to limit yourself to the classics like spaghetti.
In fact, I think greens makes some of the best inspiration for seasonal pasta dishes. It’s great to take advantage of the season in the best possible ways — I know fall vegetables are coming in season but you can still get green vegetables which I think brighten up a dish – think green peas and asparagus.
In the dish below, leek pare well with green vegetables like spinach, peas and I always like to add asparagus for a tart note. The meat balances the vegetable sweetness so it ends up being a well rounded dish.
Pasta Casserole with Green vegetables
Ingredients
2 tsp olive oil
2-3 large leeks, washed
1 large garlic clove finely chopped
5 packed cups baby spinach
1/ ½ cups baby peas
1 cup chopped asparagus
12 oz small pasta such as penne, farfalle etc.
1 lb sausage or other meat like chicken
2 oz parmesian cheese
1/3 cup basil, chopped
Small wedges of tomato for garnish
salt & pepper to taste
Preparation
Bring a large pot of salted water to a boil,
Trim the leeks, cut in half lengthwise and rinse.
Heat the oil, cook sausage or meat, breaking into small pieces, 5-7 minutes. Remove from pan.
Reserving the fat, add leeks and salt. Sautee 5-7 minutes. Add garlic, cook an addition 1 minute. Stir in spinach, peas and asparagus,till wilted and asparagus is softened. Add back meat.
Reserving 1 cup of the pasta water cook till al dente. Season to taste. Top with parmesan cheese. Serve warm.
