Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Pasta Primavera
From The New Settlement Cookbook, by Charles Pierce

Additional vegetables can be added or substituted for the ones suggested. It is important that the mixture be colorful.

Ingredients:

2 medium carrots (about 1/2 pound), trimmed, peeled and cut into 1/4 inch dice
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1 cup yellow squash (about 1/2 pound), diced
1/2 cup fresh peas (or thawed frozen)
1/4 cup olive oil
1 clove garlic, crushed, peeled, and finely minced
1 medium onion (about 1/2 pound), thinly sliced
1 small red pepper (preferably less than 1/2 pound), stemmed, cored, cut into 1/4-inch dice
1 pound shaped pasta (wheels, fusilli, rotelle, or bowties)
salt and freshly ground black pepper
1/4 cup (tightly packed) shredded fresh basil or 1 Tbsp dried basil
1 cup heavy cream
grated Parmesan cheese

Instructions:

1. Plunge the carrots into a large pot of boiling, salted water and cook until soft, about 5 to 7 minutes. Remove to a large mixing bowl with a slotted spoon. Repeat this procedure with the green beans, the squash, and the peas, bringing the water back to a full boil each time. Set the cooked vegetables aside. Alternatively, follow manufacturer's instructions for cooking vegetables in the microwave oven.

2. In a large sauté pan, heat the oil over moderate heat. Add the garlic, the onions, and the red peppers. Cook over moderately low heat until very soft, about 15 minutes. Drain any water that has accumulated from the cooked vegetables and add to the sauté pan.

3. In a large amount of boiling, salted water cook the pasta until tender, about 7 to 10 minutes. Heat the vegetables in the sauté pan over moderately high heat, stirring frequently. Add the cream. Season with salt and black pepper to taste. In a large mixing bowl, toss the pasta, the basil, and the vegetables to mix well. Serve immediately with Parmesan cheese.

Submit your question
to Ochef

Related Articles:
How to Make Tender Pasta
What is Al Dente?
The History and Recipe for Alfredo Sauce
How to Buy a Pasta Maker
Cooking Pasta in Advance
Related Recipes:
Fettuccine with Prosciutto, Mushrooms, and Peas
Hay and Straw
Salmon Pasta with Parsley Sauce
Orecchiette with Snow Peas and Prosciutto
Papardelle with Mushrooms
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2006 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links