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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.17 Kcal (637 kJ) | ||
| Calories from fat | 43.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 7% | |
|---|---|---|---|
| Cholesterol | 12.55mg | 4% | |
| Sodium | 650.14mg | 27% | |
| Potassium | 226.54mg | 5% | |
| Total Carbs | 19.35g | 6% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 4.62g | 9% | |
| Vitamin C | 19.5mg | 32% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.6mg | 9% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 91.61 Kcal (384 kJ) | ||
| Calories from fat | 25.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 7% | |
|---|---|---|---|
| Cholesterol | 7.55mg | 4% | |
| Sodium | 391.41mg | 27% | |
| Potassium | 136.39mg | 5% | |
| Total Carbs | 11.65g | 6% | |
| Sugars | 2.8g | 19% | |
| Dietary Fiber | 2.05g | 14% | |
| Protein | 2.78g | 9% | |
| Vitamin C | 11.7mg | 32% | |
| Vitamin A | 0.3mg | 14% | |
| Iron | 1mg | 9% | |
| Calcium | 36.5mg | 6% | |
* 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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