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Pasta Primavera

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Pasta Primavera

Pasta Primavera

Pasta Primavera might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 380 calories, 13g of protein, and 11g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. If you have parmesan cheese, pattypan squash, basil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

1
Bring 2 quarts of water to a boil in a stockpot.
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WaterWater
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PotPot
2
Add carrots; cook 3 minutes.
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CarrotCarrot
3
Remove with a slotted spoon.
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Slotted SpoonSlotted Spoon
4
Add pasta to boiling water; cook according to package directions, omitting salt and fat.
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PastaPasta
WaterWater
SaltSalt
5
Drain.
6
Heat oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
7
Add squash; saut 3 minutes.
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SquashSquash
8
Add carrots, peas, salt, pepper, and garlic; saut 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute.
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CarrotCarrot
GarlicGarlic
PepperPepper
CreamCream
JuiceJuice
PeasPeas
SaltSalt
WineWine
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Frying PanFrying Pan
9
Add pasta and cheese; stir well to coat.
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CheeseCheese
PastaPasta
10
Remove from heat; stir in basil and parsley.
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ParsleyParsley
BasilBasil
11
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 Fun Blanc from the Napa Valley (about $18). (Note: Fum Blanc is just another name for Sauvignon Blanc. See my wine column, page )
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Sauvignon BlancSauvignon Blanc
ParmesanParmesan
CarrotCarrot
SquashSquash
CreamCream
DrinkDrink
HerbsHerbs
PastaPasta
PeasPeas
WineWine
12
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; saut 2 minutes. Stir in 2 cups trimmed arugula and 2 tablespoons chopped green onions with the basil and parsley.
Ingredients you will need
Pattypan SquashPattypan Squash
Sugar Snap PeasSugar Snap Peas
Green OnionsGreen Onions
Green PeasGreen Peas
ArugulaArugula
CarrotCarrot
ParsleyParsley
ShrimpShrimp
BasilBasil
PastaPasta
WaterWater
DifficultyExpert
Ready In45 m.
Servings4
Health Score33
CuisinesMediterraneanItalianEuropean
Dish TypesSide Dish
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