Pasta Primavera


10.31.12 by sarah

November makes me think of my youngest brother.

Kevin was born in November, when I was seventeen. At the time, he was three months premature — and in North Carolina.

So my dad and I spent a lot of time flying back and forth between L.A. and Chapel Hill to spend time with Kevin and Susie (my stepmom).

Kevin makes me think of high school. I recently found my Livejournal. That was embarrassing. And… I used to think I was really good at Photoshop. I guess we all need a reality check once in a while.

Bad photoshop and high school remind me of when I first toyed with the idea of being a graphic designer. I went to an art school open house when I was a junior, only to realize that I went a week late. I took it as a sign that I wasn’t entirely cut out to be a designer. Like my bad Photoshop skills, this also makes me smile.

I’m getting to a point in my life where the people around me, whether they’re close in age or they’re not, are starting to figure out what to do with their lives. It’s refreshing and exhilarating. Words cannot express how excited I am to see someone who was once frustrated start a new phase in life — doing what they love, loving what they do, and amazing the world with his or her spectacular talents.

Kevin, at age seven, is a pumpkin carving pro.

My dad likes to take Kevin to the pumpkin patch on Halloween, when pumpkins are in clearance mode. They purchase basically whatever is left at the pumpkin patch with however much cash is in my dad’s wallet. Last year, it was something like 14 pumpkins for one dollar each.

Kevin, unlike myself, can carve pumpkins for four hours straight.

For the first time in years, I’ll be sitting inside this Halloween. I’ll be hoping Sasha and Malia trick-or-treat at my house (my fingers are still crossed), while eating Ethiopian food and drinking this cocktail.

I’ve long since bid my farewell to summer. After all, my flip flops never really get too dusty, as I break them out every December for my annual trip to L.A. But this primavera — it’s too hard to let go of. I made this back when the vegetables were fresher and less expensive, but winter never stops me from doing anything now, does it?

Happy Halloween. It’s a good holiday, and I hope you enjoy it.

Pasta Primavera

Note: measurements are estimates. Use your best judgement.
2 carrots, either julienned or finely chopped
Half an onion, finely diced
Handful of cherry tomatoes, halved
Handful of fresh broccoli florets
Drizzle of olive oil
Handful of fresh basil, sliced into strips
1/4 cup heavy cream
1 clove garlic, minced
As much pasta as you desire. For two, I usually cook a half pound.


Fill a large pot halfway with water, and bring to a boil. Add a pinch or two of salt, and throw some pasta in. I used linguini, which takes just over 10 minutes to get to al dente. Have a strainer ready over your sink. Pour the contents of your pot into the strainer, under cold running water. The cold water stops the pasta from cooking — and you definitely do not want overcooked linguini. Once cooled, drizzle with some olive oil, and delve your hands into the pasta to toss it. You don’t want your pasta sticking to itself and drying out.

In a large chef’s pan over medium-high heat, saute your finely diced onions, your carrots, and your tomatoes. Once the onions begin to soften, add the broccoli, garlic and basic, and a little more olive oil. The tomatoes will start to cook, and their insides will provide a nice base for the sauce.

When the broccoli is cooked to your taste (I like mine still crisp, with parts of the edges browned), stir in the heavy cream. The sauce should take on a light tomato-cream consistency.

Toss the pasta with your primavera sauce, and serve with fresh parmesan cheese.


  • Nikki Rappaport

    Love that you called the figuring it out thing “refreshing and exhilarating” – my first words are usually “confusing and clueless.” Will try to remember yours first next time :)

    Pasta date soon?

    • sarah marie

      Confusion and cluelessness usually lead up to the more positive emotions!

      Pasta date ASAP. I’ve been babysitting a pasta maker that has yet to be used.

  • Dot

    Any substitution ideas for the heavy cream? I’m not thinking in terms of calories, but just that I don’t often have it in the fridge.

    PS: I recently bought a tart pan that I saw in Sur la table, after remembering your posts on savory tarts! Excited to try it out this weekend.

    • sarah marie

      Hi Dot! You could always substitute milk for heavy cream — it’s healthier. I would use more milk and just let it cook down a little bit to get a saucier texture (which is what we usually do to make an alfredo sauce from scratch).

      Glad to hear you got a tart pan! Sur La Table might be my favorite place on earth.

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