Monday, March 31, 2008

Pasta Primavera

I've made pasta primavera in the past, and it was yummy, but I am always seeking out better versions of recipes I've made before. I decided to try this recipe because it's very spring-like and uses pattypan squash. "Pattypan squash" is fun to say, and that's good enough for me! I used regular sliced carrots instead of baby carrots, and we ran out of penne so I also threw in some macaroni noodles. We didn't have 'real' wine so I used crappy cooking wine, but it worked well. And I used fresh herbs! Woohoo!

We liked it better than the previous version we made. We both agreed it could be better, so the search has not ended, but this is a very yummy recipe that makes good use of spring produce. I would make this again.

I am including the whole recipe, which includes a variation involving shrimp, just in case anyone wants to try that version instead.

pasta

Pasta Primavera
Cooking Light, April 2002

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

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.

VARIATION:
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

1 comment:

linsleyd said...

Lauren,
Try the Pasta Primavera from A year in the Vegetarian Kitchen. We mad it Sunday and it is excellent!