When I met my husband in 1997, he was a CONFIRMED bachelor, with a stereotypical “pad” to match. Let’s put it this way, I knew from the outset this man was never going to be the type of guy who would be folding laundry or noticing the crumbs his feet crushed as he walked through a kitchen floor rife with them. The state of non-cleanliness of his apartment left much to be desired, but all of my obsessive tendencies towards sparkling clean surfaces, and rugs with nary a bare thread or hairball to be found on them, seemed to melt away when one evening (while we were still heavily in the courtship phase of our relationship) he invited me over for dinner. I assumed we’d be chowing on our favorite Chinese takeout- but when I got there- he was busy in the kitchen- had all three burners on, was pouring, mixing and simmering. He handed me a glass of champagne and told me he wanted me to try the one dish he felt he could master… Pasta Primavera.
I’m not sure if he realized it then- but that night, he had me at the word Pasta. The fact that he had gone shopping, and taken time out of his insanely busy career as a Nephrologist to cook me this bowl and the fact that he wanted to make me something that was a product of his heart-felt love for me- well I was smitten. And ever since that night this dish has been one of the mainstays in our marriage- something he’ll prepare at least once a month although now that we have kids the champagne sipping happens far less often than I’d like.
And without further ado my husband shares his dish:
“As part of my duties as the dad in this family I do all of the cooking and although I wouldn’t consider myself a gourmet I do pride myself on providing tasty and healthy meals most of the time. Since my wife is a vegetarian it also limits my options sometimes but I can do vegetarian too! Recently I have experimented with and feel good about my version of pasta primavera which goes quickly whenever I make it so I know it’s good. As most of my dishes are simple so is this but I can’t think of a more balanced and healthy pasta alternative.”
Pasta Primavera Recipe
16oz Pasta – preferably Rigatoni
1whole green pepper
1 large onion
½ garlic clove
1tbsp black pepper
six baby carrots
1 large head of broccoli
1. Cook pasta to taste.
2. Cut up broccoli, pepper, onions, carrots and garlic into small sections and set aside.
3. In a large Teflon pan sautee all vegetables until cooked down about 10-15 minutes add pepper.
4. Add pasta when vegetables are cooked and stir together for 5-10 minutes.