Sunday, September 2, 2007

Herbed Pasta Primavera


* 1-3/4 cups dried multigrain or whole wheat penne pasta (8 ounces)

* 8 ounces packaged peeled baby carrots, halved lengthwise (1-3/4 cups)

* 1 tablespoon olive oil

* 8 ounces fresh green beans, trimmed and cut into 2-inch pieces (1 1/2 cups)

* 1/2 cup sliced green onion or 1 medium onion, chopped

* 3/4 cup chicken broth

* 2 cloves garlic, minced

* 1 medium zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4-inch thick (2 cups)

* 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed

* 1/4 teaspoon salt

* 1/4 cup sliced almonds, toasted

* Grated or finely shredded Parmesan cheese (optional)

* Cracked black pepper


1 Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.
2 Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
3 Toss vegetable mixture, basil, and salt with penne. Sprinkle with almonds, cheese (if desired), and pepper.
4 Makes 4 servings
Ready in: 40 minutes

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