Water and Salt: Always add a big pinch of salt to the pasta water and do not skimp on the amount of water used to cook pasta. I use about a gallon for one pound and probably a big tablespoon of salt. Heat the water to a rolling boil, add the pasta and cook UNCOVERED. Use tongs to stir it occasionally and after about 7 minutes start checking it by pulling a strand out and cutting it. In cross section you will see a white core indicating that it is not quite done, as this core vanishes your pasta is ready. Al dente pasta will have just a hint of white in the center. For this dish, because you are going to cook the pasta a bit more, you will want a noticeable but barely so white core.
Sautée: Vegetables while the pasta cooks. Have them all prepped and ready to go before you drop the pasta in the water. If you are sharp and focused you can do this while the water heats. I have used just about every vegetable imaginable, but this week's box has some of my favorites.
Slice the fennel paper thin. Snap the stems from the beans and cut into bite size pieces. Cut peppers and summer squash into bite size chunks. Thinly slice a good handful of spinach leaves. You can use anything that sounds good... anything. I have used beets, rutabaga, turnip, you name it. The traditional Italian vegetables are always a hit.
Sautée: the vegetables in olive oil in a large cast pan while the pasta is cooking; when they are tender turn off the heat.
Scoop: And here is the secret... scoop a mug full of the starchy pasta water off before draining the pasta. Pour this into the pan of vegetables and simmer to create a light sauce. At this point add the thinly sliced spinach until just wilted.
Toss: Add the pasta to the pan of vegetables and toss as you would a salad using the tongs over medium heat for a few minutes. Add more pasta water if necessary. You can also toss this all in a large bowl if your pan isn't large enough.
Stir: In some butter or olive oil and a generous handful of grated sharp cheese; quality counts on the cheese.
Toss again and you are ready for the plate. When you serve this dish grab a healthy tong-full, hold it over the plate and lower it slowly as you turn the plate and the tongs in opposite directions. This will leave a pyramid of pasta Primavera.
Throw: A few Sungolds, washed and halved, on top of each plate.
Serve with grated cheese.