Pasta primavera - country living

Yield: 6 servings

Measure Ingredient
1 pounds Asparagus, cut diagonally into 1-inch pieces
½ pounds Green beans, trimmed
½ pounds Zucchini, cut diagonally into 1/2-inch-thick slices
½ pounds Yellow squash, cut diagonally into 1/2-inch thick slices
1 pack (12-oz) tomato-basil spiral pasta
2 tablespoons Olive oil
4 \N Cloves garlic, finely chopped
¼ cup Chopped fresh flat-leaf parsley
1 \N 10-oz pk frozen green peas, thawed
½ cup Plus 2 T finely grated Parmesan cheese
¼ cup Pine nuts, lightly toasted
½ teaspoon Salt
½ teaspoon Ground black pepper

1. In 8-quart saucepot, heat water to boil- ing. Add asparagus and green beans; cook 5 minutes or until tender-crisp. With slot- ted spoon, remove them to medium bowl; cover bowl to keep warm.

Immediately add zucchini and squash to boiling water; cook 3 minutes or until tender- crisp. Remove with slotted spoon and set aside in bowl with other vegetables.

2. In the same pot of boiling water, cook pasta following package directions.

3. Meanwhile, in large skillet, heat oil and garlic over medium heat; cook until garlic softens slightly. Add parsley, peas, and cooked vegetables; toss to combine. Cook, stirring gently, just until heated through-about 5 minutes.

4. Drain pasta very well and return to its cooking pot. Add warm garlic-vegetable mixture, ½ C Parmesan, the pine nuts, salt, and pepper; gently toss to combine. 5. Transfer mixture to lg serving bowl. Sprinkle with remaining Parmesan. Serve immediately or cool to room temperature and refrigerate, covered, to serve cold.

Nutritional information per serving-protein: 11 grams; fat: 10 grams; carbohydrate: 30 grams; fiber: 6 grams; sodium: 352 milligrams; cholesterol: 5 milligrams; calories: 240.

Country Living/August/93 Scanned & fixed by DP & GG

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