Directions:
- 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 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.
- Wine Note: Squash, peas, carrots, and an ample amount of herbs give this pasta a satisfying freshness that's made luxurious by cream and Parmesan. A crisp Sauvignon Blanc would be perfect, especially one that's refined and effortless to drink. Try Robert Mondavi Funé Blanc from the Napa Valley (about $18). (Note: Fumé Blanc is just another name for Sauvignon Blanc. See my wine column, page 194.)
- Pasta Primavera with Shrimp and Sugar Snap Peas: Substitute 2 cups sugar snap peas for the green peas; cook sugar snap peas in boiling water with carrots. Substitute 1 pound peeled and deveined medium shrimp for pattypan squash; sauté 2 minutes. Stir in 2 cups trimmed arugula and 2 tablespoons chopped green onions with the basil and parsley. Yield: 4 servings (serving size: 2 1/4 cups.
- CALORIES 501 (24% from fat); FAT 13.5 (sat 6.4g, mono 3.9g, poly 1.7g); PROTEIN 36.4g; CARB 57.3g; CHOL 204mg; IRON 6.5mg; SODIUM 972mg; CALC 252mg.
- Pasta Primavera with Chicken and Asparagus: Substitute 2 cups (1-inch) sliced asparagus for carrot. Substitute 12 ounces skinless, boneless chicken breast for pattypan squash. Cut the chicken crosswise into 1/4-inch-wide strips; sauté 5 minutes. Increase green peas to 1 cup. Stir in 2 tablespoons green onions with basil ana parsley. Yeild: 4 servings (serving size:2 cups.)
- CALORIES 463 (24% from fat); FAT 12.6g (sat 6.4g, mono 3.9g, poly 1.2g); Protein 33.6g; CARB 53.1g; FIBER 5.1g; CHOL 81mg; IRON 4.4mg; SODIUM 773mg; CALC 154mg.
- Cooking Light
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1276.95 Kcal (5346 kJ) | ||
| Calories from fat | 473 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.56g | 81% | |
|---|---|---|---|
| Cholesterol | 65.96mg | 22% | |
| Sodium | 3007.92mg | 125% | |
| Potassium | 1283.43mg | 27% | |
| Total Carbs | 122.14g | 41% | |
| Sugars | 39.83g | 159% | |
| Dietary Fiber | 44.86g | 179% | |
| Protein | 48.27g | 97% | |
| Vitamin C | 63.4mg | 106% | |
| Vitamin A | 3.5mg | 118% | |
| Iron | 5.2mg | 29% | |
| Calcium | 477mg | 48% | |
| Amount Per 100 g | |||
| Calories | 95.64 Kcal (400 kJ) | ||
| Calories from fat | 35.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 81% | |
|---|---|---|---|
| Cholesterol | 4.94mg | 22% | |
| Sodium | 225.29mg | 125% | |
| Potassium | 96.13mg | 27% | |
| Total Carbs | 9.15g | 41% | |
| Sugars | 2.98g | 159% | |
| Dietary Fiber | 3.36g | 179% | |
| Protein | 3.62g | 97% | |
| Vitamin C | 4.8mg | 106% | |
| Vitamin A | 0.3mg | 118% | |
| Iron | 0.4mg | 29% | |
| Calcium | 35.7mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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