No need to 'Beware the Ides of March' with this pasta

(Pasta Bazzoffia, or Roman Spring Vegetable ‘Ragù’ with Pasta, makes a perfect spring meal/Keith Ferris photo, Culinary Institute of America)

"Most people associate the Ides of March with the death of Julius Caesar, but before the date got a bad rap, March 15 was a holiday celebrating Mars, the god of war. It was also a day ancient Romans celebrated with festivals to bid farewell to a long cold winter."

Pasta is a perfect medium to welcome spring. It can be tossed with fresh vegetables and olive oil, sprinkled with cheese and set on the table in no time. There are myriad ways to make pasta, something I never get tired of eating.

The Culinary Institute of America in Hyde Park offers two mouth-watering recipes for pasta that herald the arrival of spring. Today's Busy Cook in the Poughkeepsie Journal features a recipe for Pasta Bazzoffia, or Roman Spring Vegetable ‘Ragù’ with Pasta. Penne pasta is tossed with fava beans and artichoke hearts in a light olive oil-based sauce.

The second recipe, for Spaghetti al Vino Rosso, is a robust pasta dish that is similar to making risotto. The spaghetti is cooked for only a few minutes and then is finished in red wine, which is slowly added to the pasta, which absorbs its flavor and deep hue. Topped with aged Parmesan, this pasta dish is fit for a king.

Spring will arrive in a little more than a week. Celebrate the season with these light pasta dishes.

The following recipe can be found in The Culinary Institute of America's A Tavola! (Lebhar-Friedman, 2009) available at bookstores or online.

To watch CIA's Chef Gianni Scappin demonstrate how to prepare Pasta Bazzoffia and Spaghetti Al Vino Rosso click here: www.ciachef.edu/SpringPasta.

(This spaghetti dish is made like risotto, using red wine instead of broth/Keith Ferris photo, Culinary Institute of America)

Spaghetti al Vino Rosso

(Spaghetti with Red Wine and Pecorino)

Serves 4

1. 1 pound spaghetti
2. Salt, as needed
3. 1/4 cup extra-virgin olive oil, plus more for drizzling before serving
4. 3 cups good quality light, dry red wine
5. 3/4 cup aged D.O.P. Pecorino Toscan or Parmigiano-Reggiano

• Bring 5 quarts of water to a rapid boil.
• Stir in the pasta and a generous pinch of salt. Cook for 6 to 8 minutes, depending on the thickness of the spaghetti. Drain, reserving some of the cooking water.
• In the meantime, in an ample skillet, warm the oil over medium heat. Add the pasta and toss. Gradually add the wine, 1/2 cup at a time, tossing continually, until the wine is absorbed by the pasta. When the wine is almost entirely absorbed, add the cheese, and combine well.
• Serve very hot.

Nutrition analysis with per 8-ounce serving: 540 calories, 17g protein, 62g carbohydrate, 16g fat, 670mg sodium, 20mg cholesterol, 2g fiber.