Pasta Primavera

A combination of equal parts milk and cream, half-and-half creates a silky, full-bodied sauce. This makes a lovely vegetarian entrée for spring.

Yield: 4 servings (serving size: 2 cups pasta mixture, 1 tablespoon basil, and 1 tablespoon cheese)

Ingredients

• 2  cups  green beans, trimmed and halved crosswise
• 2  cups  broccoli florets
• 1/2  cup  (1-inch) slices asparagus (about 2 ounces)
• 6  ounces  uncooked fettuccine
• 1  tablespoon  olive oil
• 1  cup  chopped onion
• 2  teaspoons  minced fresh garlic
• 1/8  teaspoon  crushed red pepper
• 1/2  cup  fresh or frozen green peas
• 1  cup  grape tomatoes, halved
• 2/3  cup  half-and-half
• 1  teaspoon  cornstarch
• 3/4  teaspoon  salt
• 1/4  cup  chopped fresh basil
• 1/4  cup  (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation

Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion, and sauté for 2 minutes. Add garlic and red pepper; sauté 3 minutes or until onion begins to brown. Add peas, and sauté 1 minute. Add tomatoes; sauté 2 minutes. Combine half-and-half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half-and-half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.

Wine note: Pasta Primavera is a burst of spring. The wine that accompanies it should be, too. Sauvignon blanc is a good option since the fresh "green" quality mirrors vegetables perfectly. But because this is a cream-based pasta primavera, I would opt instead for a pinot blanc. Rounder and more mellow than sauvignon blanc, pinot blanc at its best soars with freshness and vivacity, and is loaded with floral and citrus character. My favorite: Robert Sinskey Pinot Blanc 2005 Los Carneros, California ($18). --Karen MacNeil

Nutritional Information

Calories:

338 (29% from fat)

Fat:

10.8g (sat 4.7g,mono 4.4g,poly 0.8g)

Protein:

13.7g

Carbohydrate:

49.6g

Fiber:

7.1g

Cholesterol:

20mg

Iron:

2.9mg

Sodium:

607mg

Calcium:

205mg