Springtime Pasta PerfectHere’s a great idea for a delicious meal
using fresh seasonal vegetables in a
healthy, hearty meatless meal. And it’s
flexible too. Just add cooked chicken,
shrimp, beef or tuna to please the meat
lovers in your family. Cream and
Parmesan lend luxury to the
season’s freshest vegetables.
Calories: 373 (28% from fat)
Fat: 11.8g (sat 6.1g,mono 3.6g,poly 1.1g)
Makes : 4 servings,
2 cups each
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• 1½ cups baby carrots, trimmed
(about 6 ounces)
• 3 cups uncooked whole grain penne or
shell 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
• ¼ teaspoon freshly ground black pepper
• garlic cloves, minced
• ¼ cup dry white wine (Sauvignon Blanc)
• 1/3 cup whipping cream
• 1 tablespoon fresh lemon juice
• ¼ cup (1 ounce) grated fresh
• ¼ cup thinly sliced fresh basil
• ¼ cup chopped fresh parsley
Prep Time: Under 20 minutes
Bring 2 quarts of water to a boil in a large pot. Add carrots; cook 3 minutes. Use a slotted spoon to remove the carrots to a large bowl. Add pasta to the boiling water and cook according to package directions, omitting salt and fat. Drain pasta.
Heat oil in a large nonstick skillet over medium-high heat. Add squash and sauté 3 minutes. Add carrots, peas, salt, pepper, and garlic and sauté an additional 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice, stirring constantly for 1 minute. Add pasta and cheese stirring well to coat and combine. Remove skillet from heat and stir in basil and parsley.
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