Farm Stand Fettuccine With Fennel, Leeks and Tomato
Pasta and fresh vegetables make for one of the easiest dinners around. When preparing these, I’m often inspired by what’s in season at the farmers market.
Here are three recipes that can be served either hot or at room temperature. Though the vegetables are so prominent that these may seem like salads, they should not be served chilled.
Fettuccine with fennel, leeks and tomato uses about 2 cups of fennel for a pasta dinner for two. You can substitute broccoli or cauliflower florets, diced peeled squash and other vegetables, but the cooking time is longer for the florets (1 1/2 minutes) and squash (2 to 3 minutes).
The other two recipes use quick-roasted tomatoes and tender baby spinach leaves. Although these recipes are geared for two servings, they can be easily increased for a crowd.
Place tomato, oil, vinegar, 1/4 teaspoon salt and red pepper flakes to taste in large shallow bowl. Set aside.
Cook fettuccine according to package directions. About 1 minute before it’s completely cooked (test it by tasting it), add drained fennel. Add leeks 30 seconds later. Reserve 1 cup cooking liquid; drain contents, place in reserved bowl with tomato mixture. Toss several times until well mixed, adding cooking liquid if mixture is too dry. Toss in basil and cheese. Taste and adjust seasoning. Serve hot or warm. Pass more grated cheese separately.
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