Pasta Primavera

Pasta Primavera
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups pattypan squash, halved (about 8 ounces)
  • 3 cups uncooked cavatappi or penne pasta (about 8 ounces)
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup thinly sliced fresh basil
  • 1 ½ cups baby carrots, trimmed (about 6 ounces)
  • 1 tablespoon fresh lemon juice
  • 1/3 cup whipping cream
  • + 7 more ingredients
    • 1 teaspoon olive oil
    • 2 garlic cloves, minced
    • 1 teaspoon salt
    • ¼ cup dry white wine
    • ¼ cup chopped fresh parsley
    • ¾ cup shelled green peas
    • ¼ cup (1 ounce) grated fresh Parmesan cheese

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 c...

View full recipe at My Recipes

Comments

Variations on Pasta Primavera

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