Yield: 6 Servings
Measure | Ingredient |
---|---|
8 ounces | Dried whole wheat macaroni |
\N \N | (see note) |
¼ cup | Dry sherry |
1 teaspoon | Olive oil |
⅓ cup | Chopped green onions -- |
\N \N | Including tops |
1 teaspoon | Minced garlic |
1 \N | Red bell pepper -- seeded |
\N \N | And chopped |
¼ teaspoon | Ground cumin |
½ teaspoon | Dried oregano |
1 tablespoon | Chopped fresh basil |
½ cup | Asparagus -- cut diagonally |
1 cup | Halved cherry tomatoes |
½ cup | Whole snow peas -- trimmed |
~----Primavera Sauce----- 2 teaspoons butter 2 teaspoons flour 1 cup nonfat milk ⅓ cup grated Parmesan cheese ¼ teaspoon ground white pepper 1. Preheat oven to 400 degrees F. In a large pot, heat water to boil. Add pasta and cook until just tender (about 8 minutes). Drain and rinse pasta under cold water. Place in a large bowl and set aside.
2. Lightly grease a large baking dish. In a skillet heat sherry and olive oil and saute green onion, garlic, and bell pepper until pepper is soft but not mushy. Add cumin, oregano, basil, asparagus (cut diagonally into 2-inch pieces), cherry tomatoes, and snow peas, and saute 2 minutes, stirring frequently.
3. Remove from heat and toss with pasta and Primavera Sauce. Spoon into baking dish. Bake until lightly browned and bubbling (about 25 minutes).
Primavera Sauce: In a saucepan heat butter and stir in flour. Cook 2 minutes, stirring, to eliminate floury taste, then slowly add milk, stirring with a whisk. If milk is added slowly enough, the sauce should thicken to a heavy cream consistency. Add cheese and pepper.
Recipe By : The California Culinary Academy File