Pasta Primavera

• 1 1/2 cups baby carrots, trimmed (about 6 ounces)
• 3 cups uncooked cavatappi or penne pasta (about 8 ounces)
• 1 teaspoon olive oil
• 2 cups pattypan squash, halved (about 8 ounces)
• 3/4 cup shelled green peas
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1/3 cup whipping cream
• 1 tablespoon fresh lemon juice
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 cup thinly sliced fresh basil
• 1/4 cup chopped fresh parsley

1. 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.
2. Heat oil in a large nonstick skillet over medium-high heat. Add squash; saute 3 minutes. Add carrots, peas, salt, pepper, and garlic; saute 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.
3. 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 Fune Blanc from the Napa Valley (about $18). (Note: Fume Blanc is just another name for Sauvignon Blanc. See my wine column, page )
4. 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; saute 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.
5. CALORIES 501 (24% from fat); FAT 5 (sat 4g, mono 9g, poly 7g); PROTEIN 4g; CARB 3g; CHOL 204mg; IRON 5mg; SODIUM 972mg; CALC 252mg.
6. 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; saute 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.)
7. CALORIES 463 (24% from fat); FAT 6g (sat 4g, mono 9g, poly 2g); Protein 6g; CARB 1g; FIBER 1g; CHOL 81mg; IRON 4mg; SODIUM 773mg; CALC 154mg.

baby carrots, cavatappi, olive oil, pattypan squash, green peas, salt, freshly ground black pepper, garlic, white wine, whipping cream, lemon juice, parmesan cheese, fresh basil, parsley

Taken from www.myrecipes.com/recipe/pasta-primavera-5 (may not work)