Pasta Primavera

Name: Pasta Primavera
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 170 grams 1/2 cups baby carrots, trimmed (about; 0 teaspoons freshly ground black pepper; 59 milliliters dry white wine; 59 milliliters thinly sliced fresh basil; 59 milliliters chopped fresh parsley; 2 garlic cloves, minced; 177 milliliters shelled green peas; 1 Tbsp fresh lemon juice; 1 teaspoon olive oil; 28 grams 1/4 cup grated fresh Parmesan cheese; 227 grams cups pattypan squash, halved (about; 227 grams cups uncooked cavatappi or penne pasta (about; 1 teaspoon salt; 79 milliliters whipping cream

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

Bring 2 quarts of water to a boil in a stockpot.

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Water

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Pot

Add carrots; cook 3 minutes.

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Carrot

Remove with a slotted spoon.

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Slotted Spoon

Add pasta to boiling water; cook according to package directions, omitting salt and fat.

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Pasta

Water

Salt

Drain.

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

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Cooking Oil

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Frying Pan

Add squash; saut 3 minutes.

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Squash

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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Carrot

Garlic

Pepper

Cream

Juice

Peas

Salt

Wine

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Frying Pan

Add pasta and cheese; stir well to coat.

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Cheese

Pasta

Remove from heat; stir in basil and parsley.

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Parsley

Basil

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 Blanc

Parmesan

Carrot

Squash

Cream

Drink

Herbs

Pasta

Peas

Wine

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.

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Pattypan Squash