Pasta Primavera

By jenknoll

Calories: 373
Fat: 11.8g
Protein: 13.9g
Carbohydrate: 53.8g
Fiber: 4.5g
Cholesterol: 32mg
Iron: 3.9mg
Sodium: 731mg
Calcium: 150mg

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

Details

Servings 4

Preparation

Step 1

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.

2. 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.