Garlic Scape Pasta Primavera

Black plates on a wedding registry… Who does that?! Well, you’re reading her blog… And, you’ve probably seen said plates in many photos over the past few years!

Yes, my wedding registry included black dishes… Plates, bowls, a creamer set, and even a few platters. I definitely got a few raised eyebrows and lots of questions as the word spread.  But, I really loved those dishes.  My favorite were the big round dinner plates. I just love them. It turns out, though, that I may be the only one who feels that way!

Now, about six years later, there are only two of the big dinner plates left (it turns out the plates I chose are often prone to shattering!)… And, I seem to be the only one who is saddened by that fact.  It turns out that even though I thought “we” were registering for plates, it was really only “me.” My husband has hated the plates from the day we got married until now.  They are round and slightly bowl-shaped, so he doesn’t like the way food slides into the middle.  That said, he will tolerate the plates for only two dinners – pasta and saalds.

Even though I have since developed a new collection of dishes (most of which are white, flat, and not at all bowl-like, for the record), whenever I make pasta, I tend to go searching for the bowl-plates. That’s what we call them now. There’s just something very comforting about sitting down to dinner big bowl-plate of pasta and a nice glass of wine. I’m hoping these last two plates never ever break!

This last time I brought out the bowl-plates, I made a simple pasta primavera with some of the garlic scapes we got from our CSA. See? I warned you about my love of garlic scapes. I love them as much as my black dishes… Maybe more. It’s a fresh and easy meatless dinner… And, you can use whatever veggies you have on hand!

Garlic Scape Pasta Primavera
(Makes 2 generous portions)

• 5 ounces whole wheat penne pasta
• 1 tablespoon extra virgin olive oil
• Small bunch of garlic scapes, tough ends removed and finely minced
• 1 green bell pepper
• 8 ounces portobello mushrooms, sliced
• 1 large tomato, diced
• 1/4 cup half and half
• 1/4 cup freshly grated grana padano cheese
  (or parmigiano reggiano)
• 6-8 basil leaves, cut into a chiffonade

Prepare the pasta according to the package directions (you want it to be al dente), drain, and set aside.

Heat the olive oil and minced garlic scapes in a large heavy skillet over medium-low heat. Cook for a few minutes until the garlic scapes are fragrant and tender.  Then, add the bell pepper and mushrooms. Continue to saute the vegetables for an additional 5-6 minutes, until they are tender, but not mushy.

Add the tomato and pasta, and toss with the sauteed vegetables.  Add in the half and half, and continue to cook, tossing the pasta and vegetables with the cream until a sauce forms.  Serve immediately topped with the grana padano cheese and basil chiffonade.