Pasta Primavera for 4

[Guest guest]

Cavatappi Pasta.

 

Pasta Primavera

 

1-1/2 cups (6 oz.) baby carrots, trimmed

3 cups (8 oz.) uncooked cavatappi or penne pasta

1 tsp. olive oil

2 cups (8 oz.) pattypan squash, halved

3/4 cup shelled green peas

1 tsp. salt

1/4 tsp. ground black pepper

2 garlic cloves, minced

1/4 cup dry white wine

1/3 cup whipping cream

1 TB fresh lemon juice

1/4 cup (1 oz.) 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 stock pot. 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.

 

Yield: 4 servings (serving size: 2-1/4 cups).

 

Nutrition Information:

Per serving = calories 501 (24% from fat), fat 13.5 (sat 6.4 g, mono 3.9 g,

poly 1.7 g),

protein 36.4 g, carbs 57.3 g, cholesterol 204 mg, iron 6.5 mg, sodium 972 mg,

 

calcium 252 mg.