Pasta Primavera

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* Exported from MasterCook *

 

Pasta Primavera 1

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups baby carrots -- trimmed

3 cups cavatappi or penne pasta -- uncooked

1 teaspoon olive oil

2 cups pattypan squash -- halved

3/4 cup green peas -- shelled

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cloves garlic -- minced

1/4 cup dry white wine

1/3 cup whipping cream

1 tablespoon fresh lemon juice

1/4 cup grated fresh Parmesan cheese

1/4 cup fresh basil -- thinly sliced

1/4 cup fresh parsley -- chopped

 

Bring 2 quarts of water to a boil in a stockpot. Add carrots; cook 3

minutes. Remove with a slotted spoon. Add pasta to boiling water; cook

according to package directions, omitting salt and fat. Drain.

 

Heat oil in a large nonstick skillet over medium-high heat. Add squash;

sauté 3 minutes. Add carrots, peas, salt, pepper, and garlic; sauté 2

minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream

and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove

from heat; stir in basil and parsley.

Wine Note: Squash, peas, carrots, and an ample amount of herbs give this

pasta a satisfying freshness that's made luxurious by cream and Parmesan. A

crisp Sauvignon Blanc would be perfect, especially one that's refined and

effortless to drink. Try Robert Mondavi Funé Blanc from the Napa Valley

(about $18). (Note: Fumé Blanc is just another name for Sauvignon Blanc. See

my wine column, page 194.)

 

Cuisine:

" Italian "

Source:

" Cooking Light, APRIL 2002 "

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Per Serving (excluding unknown items): 172 Calories; 11g Fat (56.7% calories

from fat); 5g Protein; 13g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol;

669mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;

0 Fruit; 0 Non-Fat Milk; 2 Fat.

 

NOTES : This harbinger of spring is colorful fragrant, and fresh tasting.

 

Pasta Primavera with Chicken and Asparagus: Substitute 2 cups (1-inch)

sliced asparagus for carrot. Substitute 12 ounces skinless, boneless chicken

breast for pattypan squash. Cut the chicken crosswise into 1/4-inch-wide

strips; sauté 5 minutes. Increase green peas to 1 cup. Stir in 2 tablespoons

green onions with basil ana parsley. Yeild: 4 servings (serving size:2

cups.)

 

Pasta Primavera with Shrimp and Sugar Snap Peas: Substitute 2 cups sugar

snap peas for the green peas; cook sugar snap peas in boiling water with

carrots. Substitute 1 pound peeled and deveined medium shrimp for pattypan

squash; sauté 2 minutes. Stir in 2 cups trimmed arugula and 2 tablespoons

chopped green onions with the basil and parsley. Yield: 4 servings (serving

size: 2 1/4 cups.

 

NUTRITION PER SERVING

CALORIES 373 (28% from fat); FAT 11.8g (sat  6.1g,  mono 3.6g,  poly 1.1g);

PROTEIN 13.9g;  CARB 53.8g;  FIBER 4.5g;  CHOL 32mg;  IRON 3.9mg;  SODIUM

731mg;  CALC 150mg; 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0