You might as well know this now, I am Greek-by-marriage. Although my background is Welsh-French-Russian, it seems I became a Mediterranean wanna-be the second I said “I do” (well, I didn’t really say it, our ceremony was in Greek).

My cultural semi-conversion is due in part to two factors: Mediterranean cuisine is uber-healthy; and my mother-in-law is a Greek matriarch with unparalleled domestic skill, notably in the kitchen - I fell in love with her food as well as her oldest son. She is the most talented home cook I have ever encountered, and her food is impeccably flavored. Don’t worry, I’ll give you one of her recipes…next month.

Spring is a reason in itself to cook. Look at what Mother Nature gives us! Just when you think you can’t endure another snowstorm or cloudy day, you see something green peeking out from the Earth (“Hi! I’m an annual vegetable plant here to revive your spirit!”). As soon as you grow tired of soup and roasted meats (this does happen to some people, but not me), chocolate eggs appear at the checkout counter of the store, asparagus goes on special due the bountiful harvest, and artichokes perk up, like a botanical high rise.

Ever tried roasted vegetables with pasta, rather than Marinara? Don’t get me wrong, a good Marinara is the stuff of dreams, but Pasta with Roasted Vegetables and Parmesan can give you a healthy carb fix while benefiting you with anti-oxidants. Truly, we have come a long way since vegetables were steamed until soggy and then topped with fat-laden cheese sauces, haven’t we? From what I see in the food media, that’s a resounding yes. Roasting vegetables brings out their intense flavor.

Olive oil makes what is good for you even better. And when you toss the roasted veggies with pasta (it doesn’t have to be whole wheat, but you’ve got a nutritious entrée started here, at least use a whole grain blend pasta), accompanied with some aged, hard cheese – you’re body and mind are simultaneously enjoying the culinary rites of spring. Your taste buds won’t complain either.

After I make my first springtime trip to the Farmers Market, as I start peeling golden beets or cooking fava beans in salted, boiling water to plop into tomato broth, I turn on the TV to watch a pre-season baseball game on television. The kids head into the backyard to play catch, my dog begs for kitchen scraps, and I cook in seasonal bliss.
So get out your coarse grain salt, pepper grinder and extra virgin olive oil (notice I didn’t make it an acronym?), set the oven to 400 degrees, we’re roasting vegetables, and running with the springtime theme.

“Primavera” translates to “Spring”. Add “Pasta” to “Primavera” and you know what it means? Heaven.


Roasted Vegetables Tossed with Pasta and Cheese

4-5 cups vegetables - beets, asparagus, tomatoes, eggplant, peppers, onions, potatoes (one or your own combination), peeled if necessary, diced and/or chopped
2 cloves minced garlic, divided use
2 tbsp. extra virgin olive oil, divided use
coarse grain salt (about 1 tsp.)
fresh ground pepper (about 1 tsp.)
fresh herbs, chopped (thyme, oregano and basil all work well – dried is okay)
8 oz. cooked pasta
Grated cheese such as Parmesan or Romano, to taste

Preheat oven to 400º.

Pour 1 tbsp. extra virgin olive oil into pan.

Place vegetables in pan.

Add 1 clove minced garlic.

Season with salt and pepper.

With fingers or spoon, toss vegetables with olive oil to coat.

Add more extra virgin olive oil if vegetables look too “dry”.

Place in 400º oven and roast for 20-30 minutes, until vegetables look done (loss of volume, browning around edges).

As vegetables roast (towards the last ten minutes of roasting), heat separate pan on stovetop.

Over medium-high heat, add 1 tbsp. extra virgin olive oil.

Add 1 clove minced garlic and sweat over medium-high heat for one minute.

Add cooked pasta, toss in pan to coat with olive oil.
(If you are using dried herbs, add them now).

Add roasted vegetables to pasta when they are done.

Add grated cheese and fresh herbs.

Toss vegetables, pasta, cheese and herbs together.