I recently hired a “color consultant” to help Marvin and me settle a disagreement. We’d been living with a
bright red Merlot wall in our living room for many years and I thought it was time for a change. Just so you know, the Merlot wall was here before me… and Marvin loved it. I, on the other hand, lean more toward monochromatic color schemes and quiet colors like brown, taupe, white, and gray. A house decorated in every shade of beige is beautiful to me. Marvin just doesn’t get it. Why would you want to make everything look so BORING?
So I hired a color consultant.
When she arrived with her portfolio of color samples, I was hoping for a miracle. I just assumed she would pull out a sample and Marvin would say. “That’s it! The perfect color of beige! Mary was so right all along! Let’s paint!” Yeah, right. After an hour, the consultant left, wishing us luck, and probably wondering how we make any decisions at all.
After a few more weeks of deliberating, we finally repainted the wall. The color is called etruscan. It’s a soft, golden brown that changes color depending on the light. I think it’s beautiful. Marvin is getting used to it.
So now that you know a little more about my love of
simple sophisticated color schemes, I guess it’s no surprise to see a picture of Pasta Primavera Verde. I love making this dish! It just looks so monochromatic and beautiful. Nothing overwhelms, everything blends together – it’s harmony on a plate. And it tastes the way it looks – all the flavors of an early summer garden in one easy dish. If you enjoy simplicity, and the fresh tastes of green vegetables and herbs from your garden, you will love this Pasta Primavera Verde.
BTW – Marvin would like to point out that the plate looks lovely on the Merlot colored placemat. Touché, Marvin. Touché.
- 8 oz. thin spaghetti (spaghettini)
- 2 cups fresh snap peas
- 1 bunch asparagus (thin spears work best)
- 1 medium zucchini
- 4 green onions, chopped (green & white parts)
- 1 cup chopped fresh basil
- ½ cup chopped fresh mint
- ½ cup chopped fresh parsley
- 4 Tbsp. olive oil
- ½ cup mascarpone cheese
- 1½ cups shredded Parmesan cheese
- salt and pepper
- Combine the green onions, basil, mint, and parsley in a bowl and set aside.
- Cut the woody ends from the asparagus and discard. Cut the remaining tender spears into 1" pieces. Cut the zucchini into large dice. Set aside with the snap peas.
- Set a large pot of water on the stove over medium heat. When the water comes to a rolling boil, add 1 Tbsp. olive oil and 1 tsp. salt, then add the spaghetti. Cook spaghetti according to package directions - approximately 6 to 8 minutes.
- Meanwhile, prepare the vegetables. Heat 2 Tbsp. oil in a large sauté pan over medium high heat. When the oil is hot, add the snap peas, asparagus, and zucchini. Season the vegetables with salt and pepper and cook, tossing or stirring occasionally, until they are crisp tender - about 3 to 4 minutes. Remove from heat.
- Drain the cooked pasta, reserving ½ cup of pasta water.
- Place the pasta back in the pot and stir in the fresh herbs, 2 Tbsp. olive oil, and mascarpone cheese. Add just enough pasta water to loosen everything up.
- Toss in the vegetables and 1 cup of Parmesan cheese.
- Serve immediately, garnished with the remaining Parmesan cheese, black pepper and a drizzle of olive oil, if desired.