We spent a large part of our time visiting the Ohio region to see family and made a short trip to our Canadian neighbors via Niagra Falls. We stayed in a beautiful bed & breakfast at Niagra on the Lake and were taken on many wonderful culinary adventures whilst in the region.
I wish it was an easy task to try and summarize the places, people, events, and of course, food that we were able to enjoy over the last 10 days. But I have to admit that the whole experience was a little overwhelming, but only in the sense that means the entire trip was absolutely amazing in every aspect.
One of the delights we were able to enjoy at my grandparents house towards the end of our stay was this Pasta Primavera. I loved the sauce-less aspect of the pasta and even more so enjoyed that it was packed full of fresh and flavorful vegetables.
We paired the meal with a few slices of french loaf bread and fresh garlic and herb olive oil dip from a little shop on Niagra in the Lake. And our drink was a new favorite of mine, a nice bottle of Merlot from good ol’ Trader Joe’s! We went a visited the local Cleveland Trader Joe’s during our stay and while talking to the checker found out one of his co-workers from the Cleveland store will be managing the new one opening in Kansas City. What a small world!
I am now thinking back on all of our adventures and I know that I have barely scratched the surface of all that we were able to enjoy. Like our trip to Jungle Jim’s in Cincinnati (a giant foodie playground!), playing Polly Pockets with my 5-year-old niece (and future gymnastics star), our accidental road trip to an Amish town on our way home, seeing my cousins (getting all grown up!) and the best part – spending time with our family.
To sum it all up – it was a really great trip, with really great memories, and of course, quite inspirational for some new food creations!
- 2 leeks
- 1 1/2 tablespoons extra virgin olive oil
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1 pound thin asparagus
- 3/4 package (8 oz.) whole-grain spaghetti
- 1 1/2 cups frozen peas
- 1 pint grape tomatoes, sliced in half
- 1/4 cup flat-leaf parsley, chopped
- 1/4 cup freshly grated Parmesan cheese
- Bring a large pot of water to boil and cook spaghetti according to package directions until al dente. While pasta is cooking, wash, trim, and cut leeks into 1/4″ slices. Heat oil in a large skillet to to medium heat and add 1/8 tsp. salt, 1/8 tsp. pepper, and cut leeks. Saute for 10 minutes until tender, stirring occasionally.
- Wash and trim asparagus and cut into 1 1/4″ pieces. Add asparagus to skillet along with another 1/8 tsp. salt and 1/8 tsp. pepper and saute for another minute or two, until bright green. Next, add sliced tomatoes and peas and add 1/2 tsp. salt and 1/2 tsp. pepper to skillet and saute for another 2 minutes.
- From boiling water from spaghetti pot, scoop out 1 – 1 1/4 cup(s) hot water and add it to the skillet with vegetables. Cook vegetables another 5 minutes until the liquid has reduced and the tomatoes are tender.
- Strain pasta and transfer to a large serving bowl. Toss with vegetables from skillet until well mixed. Garnish with Parsley and freshly grated Parmesan cheese.
Source: slightly modified from Good Housekeeping’s recipe for Pasta Primavera.