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
How to Make It
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 )
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 5 (sat 4g, mono 9g, poly 7g); PROTEIN 4g; CARB 3g; CHOL 204mg; IRON 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 6g (sat 4g, mono 9g, poly 2g); Protein 6g; CARB 1g; FIBER 1g; CHOL 81mg; IRON 4mg; SODIUM 773mg; CALC 154mg.
Used white zuchinni and yellow crookneck, I couldn't find pattypan squash. I also decreased the amount of pasta by half. I also used a semi-freeze-dried basil since I had no fresh. I think the lemon juice adds just a little kick that makes this really good.
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.
I made this last night for meatless Monday, everyone enjoyed it. The recipe makes enough for four people to have one modest bowl. I substituted yellow squash for the pattypan squash. Next time I will add more vegetables, probably green beans or asparagus. Overall good recipe for a meatless meal.
It's not that this was bad, it was just a lot of prep for an average result. I did make the following changes: used shredded carrots since that's all I had on hand, whole wheat rotini pasta, yellow squash since I couldn't find pattypan, and fat free half and half which curdled once I added the lemon juice to it. This provided a very generous portion of pasta per serving but overall the flavor was just ok. I would not make this recipe again.
meatless monday,like the recipe but need to change and add a few things.Rice instead of pasta,saute mixed vegetables in olive oil.This is just for me as hubby wants his meat and is not a vegetable person although he loves mashed and cooked potatoes but tonight he gets rice with shredded pork and sauteed veges on top,should be happy with that!!!We have lots of vege's to eat so this week is vege week!
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