Pantry Pasta Primavera

These days when I make a pasta primavera, I keep the veggie to pasta ratio over fifty percent - this is no exception. Sequestered at home because of COVID-19, I am using whatever I have on hand. And I am reminded how much I love cabbage as a veggie in a dish like this. This oil chock full of veggies I had on hand in my fridge and pantry.

I had some leftover browned Italian sausage and leeks from a chicken Galentine I recently made, which dressed up this dish enormously. You really almost can't go wrong with this dish - just use what you like and what you have. And if you want to go vegetarian, just leave out the sausage.

1/2 lb bulk Italian sausage

1/2 tsp fennel seeds (optional)

1 leek, cleaned and diced plus 2 Tbsp water

1 Tbsp butter

1 Tbsp fresh rosemary leaves

2 cloves garlic, peeled

1 Tbsp fresh thyme eaves

palmful fresh mint leaves

3-4 fresh sage leaves

1/3 lb ziti

2 cups green cabbage, cut into 1-inch pieces

2 carrots, sliced on a bias

2 stalks celery, sliced

1 15 oz jar artichoke hearts (I used Kirkwood marinated, but also really like Trader Joe’s grilled marinated)

1 jalapeno pepper, sliced

3 mini sweet peppers; red, yellow, orange, sliced

1/4 tsp coriander powder

fresh parsley leaves for garnish

Shredded Parmesan cheese for garnish

Bring a pot of well-salted water to the boil for the pasta. Mince the herbs and garlic by pulsing in a small food processor.

Brown the sausage and fennel seeds (if using) in a large wide skillet. Remove the sausage to a bowl. Add the leek and water to the skillet and let the leeks sweat and soften, stirring often as the water evaporates. Then add the butter and allow the leeks to cook until soft and aromatic. Add the minced herbs and cook 2-3 more minutes. Remove leeks to the bowl with the sausage.

Now add the cabbage and remaining veggies into the skillet and sauté until the veggies just become crisp-tender, about 5-8 minutes.

Be sure to add a dash of olive oil if the veggies dry out too much. Season with coriander, and salt and pepper to taste.

Cook the pasta in the water until just al dente. Reserve a half cup of the cooking water and drain the pasta well. Add the sausage and leeks back to the veggie mixture and heat through.

Add the pasta to the veggie mixture in the skillet and a dash of the reserved cooking water just to make a nice glossy sauce.

Tip mixture into a serving bowl and garnish with fresh parsley and Parmesan cheese.

Serves 4-6.

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