pasta - Pasta Primavera

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* Exported from MasterCook *

 

Pasta Primavera

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound pasta -- (shells or short tubes)

2 tablespoons olive oil

3 garlic cloves -- minced

3 cups sliced mushrooms -- (12 ounces)

2 cups asparagus -- cut into 1-inch pieces

1 cup green peas

5 medium tomatoes -- chopped

3 tablespoons chopped fresh basil and 1 tablespoon olive

oil -- or 4 tablespoons Pesto Genovese (p. 151)

2 tablespoons fresh lemon juice

1/2 cup freshly grated Parmesan cheese -- (1 1/2 ounces)

1/2 cup chopped fresh parsley

1/2 cup thinly sliced sun-dried tomatoes -- optional

salt and black pepper too taste

 

Serves 6 to 8

This is one of our favorite pasta salads. Make it in the winter using frozen

basil or pesto.

 

 

Cook the pasta al dente (see p. 145). Drain it and rinse with cold water. Saute

the garlic in olive oil for I minute. Add the mushrooms and cook on medium heat

until just tender. Remove from the heat. Steam the asparagus and peas until

tender.

 

Toss all the vegetables with the pasta. Add the rest of the ingredients and toss

well.

 

Serve at room temperature on lettuce, with extra Parmesan.

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 386 Calories; 6g Fat (14.7% calories from

fat); 14g Protein; 70g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 21mg

Sodium. Exchanges: 4 Grain(Starch); 2 Vegetable; 0 Fruit; 1 Fat.

 

 

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