pasta - Fusilli Primavera

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Fusilli Primavera.

 

Recipe By :A Celebration of Wellness

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 pound fusilli

2 to 3 cups yellow round squash (or 14 baby squash) -- chopped

5 to 6 cups cauliflower flowerets (1 head

cauliflower)

1 small red onion -- chopped

1 cup carrots -- sliced at an angle 1/4 " thick

Primavera sauce:

2 tablespoons golden miso

1 tablespoon tahini

1 1/2 cups yellow tomatoes -- chopped, seeded

2 large garlic cloves

1 cup water

2 teaspoons fresh ginger -- chopped

1 Serrano pepper -- chopped

1 tablespoon lemon juice

 

Serves 3 to 4 (sauce yields 2 3/4 cups). Blend the sauce inngredients together

in a blender. Transfer to a saucepan and heat on low.

 

Cook pasta in a full pot of rapidly boiling water until al dente. Strain out

the pasta with a slotted spoon into a colander, place in sink basin.

 

Return water to a boil, then add vegetables and cook another 8 to 10 minutes.

Pour the vegetaables over the pasta in the colander. Toss them together gently.

 

Put pasta and veggies on a large warmed platter and ladle the primavera sauce on

top.

 

Description:

" Simple and delicious. A unique blend of pureed yellow tomatoes,

ginger, garlic, and chiles highlight this delightful pasta dish. "

Copyright:

" 1992 by James Levin, M.D. and Natalie Cederquist "

 

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Per Serving (excluding unknown items): 485 Calories; 4g Fat (7.6% calories from

fat); 17g Protein; 95g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 39mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0