Saturday, July 26, 2008

Pasta Primavera

yield: 4 servings

1 1/2 cups sliced carrots
3 cups uncooked penne pasta
1 tsp olive oil
2 cups chopped zucchini, yellow squash, or pattypan squash
1 cup sugar snap peas
1 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 Tbsp lemon juice
1/4 cup fresh shredded Parmesan
3 Tbsp basil
3 Tbsp parsley

***If you cannot/don't want to/aren't allowed to use wine, substituting more whipping cream for the white wine works just fine***

1. Bring some water to a boil in a medium saucepan. Add carrots and peas; cook 3-4 minutes. Remove from water. Add pasta and cook until tender; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add squash; sauté 3 minutes. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes. Stir in wine, scraping sides of pan. Stir in cream and juice; cook 1 minute. Add pasta, cheese, parsley and basil. Toss well to coat.

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