Pasta primavera - country living
6 servings
Ingredients
| Quantity | 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 | Cloves garlic, finely chopped | |
| ¼ | cup | Chopped fresh flat-leaf parsley |
| 1 | 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 |
Directions
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