Name: Mediterranean Pasta Primavera
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoons good quality extra virgin olive oil; 2-3 medium leeks, white only cleaned of sand, cut into large chunks (about 1 ¼ cups); 1 cup onion, diced; 12 ounces parsnips peeled and cut on the bias about a half inch thick; ¼ pound fresh green beans trimmed and cut in half; 4 garlic cloves minced (2 tablespoons); 2 teaspoons dry oregano; Juice from ½ a lemon; 2 15-ounce cans diced tomatoes with juice; ¼ cup fresh parsley chopped, plus additional for garnish; 1 14-ounce can of artichoke hearts drained and quartered; 12 ounces dry pasta of your choice (we used Cellentani); 4 ounces feta cheese crumbled, plus more for garnish; Additional good quality extra virgin olive oil, for garnish; Lemon wedges, for garnish

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Mediterranean Pasta Primavera

Yield: 6-8 servings 1x

Prep: 20 minsCook: 30 minsTotal: 50 minutes

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Ingredients

2 tablespoons good quality extra virgin olive oil
2–3 medium leeks, white only cleaned of sand, cut into large chunks (about 1 1/4 cups)
1 cup onion, diced
12 ounces parsnips peeled and cut on the bias about a half inch thick
1/4 pound fresh green beans trimmed and cut in half
4 garlic cloves minced (2 tablespoons)
2 teaspoons dry oregano
Juice from 1/2 a lemon
2 15–ounce cans diced tomatoes with juice
1/4 cup fresh parsley chopped, plus additional for garnish
1 14–ounce can of artichoke hearts drained and quartered
12 ounces dry pasta of your choice (we used Cellentani)
4 ounces feta cheese crumbled, plus more for garnish
Additional good quality extra virgin olive oil, for garnish
Lemon wedges, for garnish

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Instructions

Have a large pot of hot water standing by to cook pasta towards end of recipe.
In a very large non-stick sauté pan or skillet, heat oil over medium high and add leeks, onions and parsnips and cook for five minutes, stirring and turning often (the parsnips start to brown and become caramelized). Add green beans and cook for four more minutes, again turning often. Add garlic and oregano and cook for one more minute. Add lemon juice to deglaze just for a few seconds.
Add the two cans of diced tomatoes, cover, reduce to a simmer and cook for 5-10 minutes until beans are almost cooked. Add parsley and artichokes and hold on low covered while you cook the pasta.
Cook pasta in boiling water until almost tender. Drain and add back to pan then pour sauce over pasta. Heat over medium high to absorb some of the liquid and blend the flavors.
Add the 4 ounces crumbled feta cheese, toss and serve.
As you serve each portion, top with additional feta, additional chopped parsley and then drizzle a little olive oil over the tops. Serve with a lemon wedge which then gets squeezed over top by the dinner guest.

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