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.