Pasta Primavera
This harbinger of spring is colorful, fragrant, and fresh tasting.
Yield 4 servings (serving size: 2 cups)
1 1/2 cups baby carrots, trimmed (about 6 ounces)
3 cups uncooked cavatappi or penne pasta (about 8 ounces)
1 teaspoon olive oil
2 cups pattypan squash, halved (about 8 ounces)
3/4 cup shelled green peas
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
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.
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.
CALORIES 501 (24% from fat); FAT 13.5 (sat 6.4g, mono 3.9g, poly 1.7g);
PROTEIN 36.4g; CARB 57.3g; CHOL 204mg; IRON 6.5mg; SODIUM 972mg; CALC 252mg.
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.)
CALORIES 463 (24% from fat); FAT 12.6g (sat 6.4g, mono 3.9g, poly 1.2g);
Protein 33.6g; CARB 53.1g; FIBER 5.1g; CHOL 81mg; IRON 4.4mg; SODIUM 773mg;
CALC 154mg.
Nutritional Information
Calories: 373 (28% from fat) Fat:
11.8g (sat 6.1g,mono 3.6g,poly 1.1g) Protein: 13.9g Carbohydrate: 53.8g
Fiber: 4.5g Cholesterol:
32mg Iron: 3.9mg Sodium: 731mg
Calcium: 150mg
Cooking Light, APRIL 2002
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