This was pretty good. DH didn't like the carrots and DD didn't like the squash (I used zucchini as the market didn't have pattypan). So if i make it again, I may sub asparagus and mushrooms. Definitely double the garlic.
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Use fresh seasonal vegetables for a hearty meatless meal. For the meat lovers in the family, feel free to add chicken or shrimp to this pasta recipe.
Yield: 4 servings (serving size: 2 cups)
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Amount per serving
- Calories: 373
- Calories from fat: 28%
- Fat: 11.8g
- Saturated fat: 6.1g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1.1g
- Protein: 13.9g
- Carbohydrate: 53.8g
- Fiber: 4.5g
- Cholesterol: 32mg
- Iron: 3.9mg
- Sodium: 731mg
- Calcium: 150mg
- 1 1/2 cups baby carrots, trimmed (about 6 ounces)
- 3 cups uncooked cavatappi or penne pasta (about 8 ounces)
- 1 teaspoon olive oil
- 2 cups pattypan squash, halved (about 8 ounces)
- 3/4 cup shelled green peas
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/3 cup whipping cream
- 1 tablespoon fresh lemon juice
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 cup thinly sliced fresh basil
- 1/4 cup chopped fresh parsley
- Bring 2 quarts of water to a boil in a stockpot. 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.
- Wine Note: Squash, peas, carrots, and an ample amount of herbs give this pasta a satisfying freshness that's made luxurious by cream and Parmesan. A crisp Sauvignon Blanc would be perfect, especially one that's refined and effortless to drink. Try Robert Mondavi Funé Blanc from the Napa Valley (about $18). (Note: Fumé Blanc is just another name for Sauvignon Blanc. See my wine column, page 194.)
- Pasta Primavera with Shrimp and Sugar Snap Peas: Substitute 2 cups sugar snap peas for the green peas; cook sugar snap peas in boiling water with carrots. Substitute 1 pound peeled and deveined medium shrimp for pattypan squash; sauté 2 minutes. Stir in 2 cups trimmed arugula and 2 tablespoons chopped green onions with the basil and parsley. Yield: 4 servings (serving size: 2 1/4 cups.
- CALORIES 501 (24% from fat); FAT 13.5 (sat 6.4g, mono 3.9g, poly 1.7g); PROTEIN 36.4g; CARB 57.3g; CHOL 204mg; IRON 6.5mg; SODIUM 972mg; CALC 252mg.
- Pasta Primavera with Chicken and Asparagus: Substitute 2 cups (1-inch) sliced asparagus for carrot. Substitute 12 ounces skinless, boneless chicken breast for pattypan squash. Cut the chicken crosswise into 1/4-inch-wide strips; sauté 5 minutes. Increase green peas to 1 cup. Stir in 2 tablespoons green onions with basil ana parsley. Yeild: 4 servings (serving size:2 cups.)
- CALORIES 463 (24% from fat); FAT 12.6g (sat 6.4g, mono 3.9g, poly 1.2g); Protein 33.6g; CARB 53.1g; FIBER 5.1g; CHOL 81mg; IRON 4.4mg; SODIUM 773mg; CALC 154mg.
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