Recipe(tried): Pasta Primavera

You want 'em, you got 'em. Here are 2 recipes of mine which I will be publishing in a collection of Italian family recipes. Let me know how you like them and enjoy!

Pasta Primavera With Shrimp

Long fusilli are the "cut" of pasta you should use here.The fusilli you may be more familiar with are short, like little corkscrews.If you cannot find long fusilli, use perciatelli, bucatini or linguini instead.

1 lb. fusilli pasta
c. olive oil (To this I sometimes add 1 T. of a special oil like white truffel)
2 Lbs. Medium shrimp - uncooked, shelled and deveined
1 C. frozen, chopped spinach - cooked and drained
2 large zucchini - julienned
2 large yellow squash - julienned
2 large carrots - julienned
2 cloves garlic - minced
C. chopped, fresh parsley
salt and pepper to taste
Optional: omit the zucchini

Bring a large pot of water to a boil.
Drop in the shrimp and cook until they turn bright orange, about 30 seconds. Do not overcook!
Remove the shrimp with a slotted spoon and set them aside.
Cook the pasta in the shrimp water until al dente. Drain and set aside.
Note: Reserve 1 cup of the cooking water in case the pasta seems dry in the final step.
In a large skillet, heat the olive oil. Add the vegetables and saute over medium heat until tender crisp. Add the garlic, parsley and cooked spinach and saute only long enough for the flavors to blend. Add the cooked shrimp last to heat it through.
Combine the pasta with the sauteed vegetables and shrimp. If the mixture appears to be too dry, add a little of the pasta water.

Pasta Primavera
1 Lb. farfalle (butterflies), conchiglia rigate (shells) or penne rigate (quills)
3 T. butter
2 T. onion, finely chopped
3 cloves garlic, thinly sliced
1 medium eggplant
1 head broccoli
C. dry, white wine
2 C. chicken broth
2 tea. fresh thyme, chopped (or Tea. dried)
1/4 C. fresh basil, chopped (or 1 Tea. dried)
c. sun-dried tomatoes
1 tea. salt
tea. black pepper
freshly grated Parmesan cheese

Peel, dice and heavily salt the eggplant. Place it in a colander to drain for at least an hour, if not four. Before using, rinse it well under cold, running water and set aside to drain again.
In a large skillet, melt the butter over medium heat. Add the onion and cook until softened. Stir in garlic, broccoli, thyme and basil. Cook, stirring for about 1 minute. Add the eggplant.
Add the wine and chicken stock, increase heat, and cook until vegetables are tender crisp, and juices are slightly reduced.
Stir in the sun-dried tomatoes, season with salt and pepper, remove from heat and keep warm.
Bring a large pot of salted water to a boil. Cook pasta until al dente and drain well.
Mix the vegetables with the pasta and serve with Parmesan cheese.