Pasta Primavera

Photo by Becky Luigart-Stayner

Ingredients

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

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...

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