High Road: Pasta Primavera

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* Exported from MasterCook *

 

Pasta Primavera

 

Recipe By : The High Road to Health by Wagner and Spade, page 161

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 garlic clove -- thinly sliced

1 tablespoon cold-pressed olive oil

(use less to reduce fat)

1 pound whole wheat shells

10 green beans

1/4 cup Easy Vegetable Stock

(see separate recipe)

OR any vegetarian broth

2 carrots

cut into matchsticks

1 yellow crookneck squash

halved lengthwise and sliced

1 cup cauliflower florets -- bite-size

1 cup broccoli florets -- bite-size

1/2 sweet red pepper -- diced

1/2 cup fresh peas

1/4 teaspoon salt

1/8 teaspoon pepper

 

Serves four to six

 

When the colorful springtime vegetables ripen, it's time for Pasta

Primavera, literally, springtime pasta. The colors are bright and cheerful

and the taste is subtle and sweet. It's important that the vegetables be

crisp.

 

1. Soak the garlic in the olive oil for 30 minutes. Discard the garlic

and reserve the oil. Cook the shells according to the package directions.

 

2. Steam the green beans for 5 minutes. They will be just tender and

still crisp. In a large skillet, heat the stock. Immediately add the

carrots, squash, cauliflower, broccoli, red pepper, peas, salt, and

pepper. Cover and cook for 5 minutes or until the vegetables are just tender.

 

3. Remove the shells from their cooking water with a slotted spoon. Let

them drain momentarily but don't allow them to become dry. Place in a

large warm bowl, add the cooked vegetables and garlic oil, and toss. Serve

immediately. To reheat, first add a tablespoon or two of water or broth.

 

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