Pasta Primavera

Use fresh seasonal vegetables for a hearty meatless meal. For the meat lovers in the family, feel free to add chicken or shrimp to this pasta recipe.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 1 1/2  cups  baby carrots, trimmed (about 6 ounces)
• 3  cups  uncooked cavatappi or penne pasta (about 8 ounces)
• 1  teaspoon  olive oil
• 2  cups  pattypan squash, halved (about 8 ounces)
• 3/4  cup  shelled green peas
• 1  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  garlic cloves, minced
• 1/4  cup  dry white wine
• 1/3  cup  whipping cream
• 1  tablespoon  fresh lemon juice
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese
• 1/4  cup  thinly sliced fresh basil
• 1/4  cup  chopped fresh parsley

Preparation

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.

Nutritional Information

Calories:

373 (28% from fat)

Fat:

11.8g (sat 6.1g,mono 3.6g,poly 1.1g)

Protein:

13.9g

Carbohydrate:

53.8g

Fiber:

4.5g

Cholesterol:

32mg

Iron:

3.9mg

Sodium:

731mg

Calcium:

150mg