Adapted from the classic Italian-American pasta primavera using seasonal farmers’ market vegetables.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Serves: 4–6
Ingredients
*Ingredients available at the Saratoga Farmers’ Market
- 12 oz penne or orecchiette
- 1 medium tromboncino squash*, cut into ½-inch half-moons (about 4 cups)
- 1 medium kohlrabi*, peeled and cut into small cubes
- 1 bunch rainbow chard*, stems separated and chopped, leaves roughly chopped
- 4 cloves garlic*, minced
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- Zest of 1 lemon
- Juice of ½ lemon
- ½ cup grated Parmesan, plus more for serving
- ¼ cup fresh basil*, torn
- Reserved pasta water (about ½ cup)
Instructions
- Preheat the oven to 425°F. Toss the tromboncino squash and kohlrabi with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until tender and lightly browned.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of the pasta water before draining.
- Heat the remaining tablespoon of olive oil in a large skillet. Add the garlic and cook for about 30 seconds until fragrant. Add the chopped chard stems and cook for 2–3 minutes. Stir in the rainbow chard leaves. Cook until just wilted, about 3–4 minutes. Add the red pepper flakes if using.
- Add the roasted squash and kohlrabi to the skillet. Toss in the cooked pasta. Stir in the lemon zest, lemon juice, Parmesan, and basil. Add a splash or two of the reserved pasta water until the sauce lightly coats the pasta.
- Top with extra Parmesan, fresh basil, cracked black pepper, and a drizzle of good olive oil.
