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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.


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


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.

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