“As the game enters its glorious final weeks, the chill of fall signals the reality of defeat for all but one team. The fields of play will turn brown and harden; the snow will fall, but in the heart of the fan sprouts a sprig of green.” ~ John Thorn, sports historian (1947 – )

Verde is the Italian word for green. It is also the Spanish word for green, but we’re talking about an Italian dish here, so that’s what we’re going with this time.

When we got to the end of the week here and discovered that there was a lot of green left in the refrigerator, there was little doubt with what to do with it: Pasta Verde. A stove-top casserole that goes well with all the football games we’ve been watching broadcast from grassy fields in warm and sunny southern states.

Pasta Verde, like many of our quick-to-the-table dishes, is versatile, making it perfect to fix with ingredients that are already on hand. In the past, we’ve prepared it with spaghetti, linguini, and elbow mac, but our favorite is rotini because of how it pulls the other ingredients into it’s spirals.

Most recipes for traditional Pasta Verde call for basil, which we think is fine for a side dish, but we prefer spinach when serving this as an entrée, which also makes it less expensive to prepare and provides a milder flavor. The quantity of green vegetables called for is what we used this time, but feel free to add more or less, depending on your own taste or refrigerator yield – and by all means, don’t be afraid to switch them up with whichever sprigs of green you prefer.

Pasta Verde

Serves 4
Time: 20 minutes

8 ounces whole wheat rotini or other pasta

½ cup thinly sliced onion
2 tablespoons olive oil
2 medium zucchini, sliced ½-inch thick
1 ½ teaspoons minced garlic
2 cups sugar snap peas, halved
2 cups baby spinach leaves
3 tablespoons Sesamiso (see below) or other Parmesan cheese substitute
2 tablespoons lemon juice
Salt and pepper to taste

Begin cooking the pasta in boiling water as the package directs. When done to your preference, drain well.

Meanwhile, soften the onion in the olive oil in a large skillet over medium heat for about 5 minutes, without allowing to brown. Once the onion is soft, stir in the zucchini and continue to sautee to make tender-crisp. Toss in the garlic, snap peas, and spinach leaves and stir to coat with the olive oil. Cover and immediately remove from heat. Allow to stand for 5 minutes without lifting the cover to allow the spinach and peas to cook with the gentle, retained heat.

Stir the drained pasta into the vegetables at the end of the standing time. Toss in the Sesamiso or Parmesan flavored substitute, lemon juice, and salt and pepper to taste. Serve while still hot.

Sesamiso is a substitute we often use when a recipe calls for Parmesan cheese. We based this on the recipe for Parmezano Sprinkles in The Ultimate Uncheese Cookbook by Jo Stepaniak, just substituting ingredients we are more likely to have in our own kitchen. Either way, it is less expensive than the prepared versions found in the healthy foods store and, in our estimation, tastes better.

The Nutritional Yeast called for in this recipe is a deactivated yeast that contains complete proteins and is usually enriched with B complex vitamins, making it a staple for folks who do not eat any animal-based foods. It is a fragile, light yellow flake that supplies a mild cheese-like flavor. You can find it in some regular grocery stores with the Bob’s Red Mill products, in the bulk food section at Whole Foods, or at nearly any healthy foods specialty store.

Sesamiso

Makes about ½ cup
Time: 3 minutes

½ cup sesame seeds
2 tablespoons nutritional yeast (a.k.a. savory yeast flakes)
2 teaspoons brown rice miso
½ teaspoon coarse salt

Whirl the sesame seeds around in the blender until they resemble a gritty flour. Add the remaining ingredients and give it another whirl to combine well. Store in a tightly covered container in the refrigerator and use as a substitute for grated Parmesan cheese.