I had this whole newsletter written yesterday, and I wrote about seasonal vegetables and pasta primavera. But I woke up this morning after a night of not sleeping again and I just don’t believe it anymore. I don’t feel good today. Things have been up and down recently. And while I don’t want to get into all of it here, I also don’t want to put up a facade and act like everything is great. Because it doesn’t feel great right now, and as much as I understand that it’s okay and I will feel better one day, I don’t feel going through the motions. And that makes writing a newsletter hard.
But, actually, pasta has always been my go-to when I’m feeling especially stressed and cranky and like nothing is going well. Why? Because it’s easy, and fast, and super comforting. But because I’m an adult, I try to incorporate some veggies into the mix, too. (See! Newsletter fodder!)
My trick to a good primavera is to cook your vegetables to different levels of “done-ness",” so that you have a bunch of different textures and not just one gloopy mess. I like to put my broccoli and my zucchini in the pan together to achieve this. The zucchini breaks down and becomes jammy and delicious, while the broccoli turns bright green and maintains a yummy bite to it.
So here is my prescription for when you’re feeling like shit: Pasta Primavera. It probably won’t make you feel 100% better. But it will make you feel full. And sometimes, that is enough.
INGREDIENTS
1 head of broccoli, chopped into small florets
2 medium zucchini, sliced thinly into rounds
1 package frozen peas
1 lb pasta (I like a wide noodle, like a pappardelle, for this)
1 cup garlic scape pesto
Chopped basil and grated cheese for serving
Olive oil, salt, pepper
INSTRUCTIONS
Bring a large pot of salted water to a boil. Cook your pasta according to package instructions. Drain, saving a cup of the pasta water.
Add a healthy glug of olive oil to a large pan. Throw in your broccoli and zucchini. Sauté, stirring regularly, until the zucchini breaks down and the broccoli is tender, but not mushy—about 7 minutes. Add in the peas and stir for another 2-3 minutes.
Add your pasta to the pan with the garlic scape pesto and toss. Use the pasta water to loosen and help the sauce stick. Add your basil and cheese and toss. Serve hot.
I hope you start feeling better soon, Maria.
"But it will make you feel full. And sometimes, that is enough." Yes to this.