PASTA: Pasta Primavera

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* Exported from MasterCook *

 

Pasta Primavera

 

Recipe By : Pasta East to West by Nava Atlas, page 98

Serving Size : 4 Preparation Time :0:00

Categories : Pasta East To West Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces long pasta such as vermicelli or linguine

OR short pasta such as rotini or penne

1 tablespoon extra-virgin olive oil

1 red onion

quartered and thinly sliced

2 cloves garlic -- minced, up to 3

1/4 cup dry white wine

2 cups broccoli

cut into small florets

2 cups cauliflower

cut into small florets

1 cup slender asparagus -- up to 1 1/2 cups

cut into 1-inch lengths

8 ounces sliced white mushrooms

1 medium yellow summer squash -- medium-small, diced

14 canned diced tomatoes -- up to 16 ounces

1 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 cup chopped fresh parsley

2 tablespoons minced fresh basil

Salt and freshly ground black pepper

Grated fresh Parmesan cheese -- optional

 

4 to 6 servings

 

Though this uses only a half-pound of pasta, it's so chock fill of

vegetables that it makes quite a heaping helping. Serve with a salad of

fresh greens with chickpeas for a complete and hearty meal

 

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

 

Meanwhile, heat the oil in an extra-large skillet or steep-sided stir-fry

pan. Add the onion and saute over medium-low heat until it is

translucent. Add the garlic and continue to saute until the onion is golden.

 

Add the wine and broccoli, cover, and cook for 3 minutes. Then stir in the

remaining vegetables and dried herbs. Bring to a simmer, then cover and

cook over medium heat until all the vegetables are tender-crisp, about 5 to

7 minutes.

 

Combine the pasta with the vegetable mixture in a large serving bowl. Stir

in the parsley and basil, and season to taste with salt and pepper. Serve

at once, passing around some Parmesan cheese for topping, if desired.

 

Calories: 174, Carbohydrate: 28 g, Total Fat: 3 g, Protein: 6 g,

Cholesterol: 0 g, Sodium: 28 mg

 

 

 

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