Light Pasta Primavera Back to Colleen's Recipes

Ohmygosh! I made this recipe last night, and it is SO good! I never thought I could make pasta primavera this light that actually tastes good.

I found this recipe in Cooking Light Magazine, April 2002.

If you are following Weight Watchers points, each serving is 8 points.

1 1/2 cups baby carrots, trimmed (about 6 oz.) I used two of the little carrot snack packs.
3 cups uncooked cavatappi or penne pasta (about 8 oz.) I used Tortiglioni.
1 teaspoon olive oil
2 cups pattypan squash, halved (about 8 oz.) Pattypan squash isn't in season yet! I used crookneck squash, cut into bit-sized pieces.
3/4 cup shelled green peas or 2 cups sugar snap peas Frozen peas work
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced I used 1 teaspoon minced fresh garlic from a jar.
1/4 cup dry white wine Ack! I thought I had wine. Oh, well. I used 1/4 cup chicken broth.
1/3 cup whipping cream!
1 tablespoon fresh lemon juice
1/4 cup (1 oz.) grated fresh Parmesan cheese
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley

Directions:

  1. 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. Pour pasta into collander. When the pot is empty, put the collander in the pot. Cover with lid. This will keep the pasta warm while the rest of the recipe cooks.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add squash, saute 3 minutes. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes. Stir in wine (or broth), 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.
4 two-cup portions

Calories 373; Fat 11.8; Protein 13.9; Carb 53.8; Fiber 4.5; Chol 32; Iron 3.9; Sodium 731!; Calc 150.

The recipe recommends varying the recipe by substituting sugar snap peas for green peas & 1 pound shrimp for the squash, or you can substitute 2 cups asparagus for the carrot & 12 oz. skinless boneless chicken breast for the squash.

The only complaint I might have about this recipe is the number of dishes I used when preparing this, but our dinner guest helped with the dishes, so cleanup was actually fast.

04/05/02