Eat Cheese, It'll Make You Feel Better

So a couple of years ago I found myself at the Newberry Book Fair and wandered into the cookbook section. I must have been the only 20-something year old guy in the whole room – surrounding me were numerous Italian and Polish grandmothers who seemed quite amused to have a youngster joining them in their search to uncovered any hidden treasures. After 20 minutes of digging, I came across an old, dusty Italian cookbook with a cheesy cover (no pun intended) titled, “Eat This, It’ll Make You Feel Better” by Dom DeLuise. Price: $2.00. I figured, “eh, what the hell?!”

Two years and many cookbooks later, I still consider this one of my best. My wife’s favorite recipe, as well as one of mine, is “Dom’s Primavera”, posted below with a few extra tips that we tend to employ when cooking this dish. What’s amazing about it is that the parmesan cheese absolutely makes this pasta come alive. You wouldn’t think one ingredient could make or break a dish, but trust me - the cheese is hands down ESSENTIAL to this recipe!! Just try a bite before serving without any, than pile on the cheese and you’ll see what I mean! Enjoy!

• 5 garlic cloves, minced
  
• 4 tbsp olive oil
  
• 2 tbsp butter
  
• ½ lb asparagus, cut to bite-sized pieces
  
• 2 zucchini, thinly sliced (we recommend thicker slices, about a quarter inch or so)
  
• 2 carrots, thinly sliced (definitely stay thin here)
  
• ½ cup peas
  
• 1 cup broccoli florets
  
• 1 cup cauliflower florets
  
• 1 onion, sliced
  
• 6 leaves fresh basil, chopped
  
• 1 cup chicken broth
  
• 8-10 mushrooms, sliced
  
• 1 lb rigatoni pasta
  
• Parmesan cheese, such as Sargento® Hard Grating Parmesan Cheese, or Sargento® Grated Parmesan Cheese

Heat a large, deep skillet over medium-low heat for 1-2 minutes. Add oil, and after about 30 seconds turn heat to low and add garlic. Gently sauté garlic in oil until slightly golden, a few minutes. Note: Your kitchen should be smelling friggen awesome right about now.

Add vegetables and basil, turn heat to medium/medium-high, and sauté until almost tender. Add chicken broth and mushrooms. Note: Have some extra white wine lying around?? Throw in a splash or two… or six… at this point. Bring to a boil, than quickly reduce heat and simmer for 5 minutes.

Mix well. Serve over pasta cooked al dente. Dish out the cheese like it’s nobody’s business (sprinkle generously over pasta). Enjoy!

- Rizzo