Pasta Primavera: Fresh, Local and Healthy

This delicious pasta recipe embodies the flavors of spring.  I bought the vegetables in this recipe from the local farmer’s market and all other ingredients from Nugget Market.  I enjoyed it all week long, served either hot or cold.

Ingredients:

• 10-oz whole grain kamut pasta (I used Eden’s Organic.  I was very impressed that the color and texture is just like traditional pasta.)
• 2 Tablespoons olive oil
• 8 oz turkey bacon, diced (I used Applegate’s Organic Nitrate-Free)
• 2 cloves garlic, minced
• 1 cup sugar snap peas
• 1 cup broccoli florets
• 1 bell pepper, chopped into thin strips
• 1/2 cup freshly grated Percorino-Romano cheese
• 2 Tablespoons chopped Italian parsley

Directions:

1. Cook the pasta in a large pot as directed.  Drain the pasta, reserving 1 cup of the pasta cooking water
2. Heat the olive oil in a large, deep skillet.  Add the turkey bacon and cook over moderately high heat, stirring, for 2-3 minutes.
3. Add the garlic, snap peas, broccoli and bell peppers.  Cook for 3-4 additional minutes, until the vegetables are bright and crisp.
4. Add the pasta along with the reserved pasta water and cheese.  Cook until the sauce is thick and creamy, about 2 minutes.
5. Stir in the parsley and serve.