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
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.