Pasta Primavera
You can use whatever vegetables are in your refrigerator to make this
classic pasta dish.
Ingredients
Tomato topping:
2 tablespoons olive oil
1 garlic clove, minced (about 1 teaspoon)
3 medium red, ripe tomatoes, cut into 1-inch cubes
1/2 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper to taste
Pasta and Alfredo Sauce:
1 pound spaghetti or spaghettini
1/4 cup lower sodium chicken broth
1/2 cup mascarpone cheese
1/2 cup heavy cream
2/3 cup grated Parmesan cheese
Vegetables:
1 pound broccoli, trimmed and cut into bite-size pieces
2 small zucchini, cut into 2-inch matchstick slices (about 1 1/2 cups)
4 asparagus spears, cut in thirds after breaking off their tough ends
2 cups fresh or frozen green peas
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground pepper
1/2 teaspoon dried red pepper flakes
1/4 cup chopped parsley
2 tablespoons butter
Pine nuts (optional)
Instructions
1. To make tomato topping, heat 2 tablespoons olive oil in a saucepan. Add
garlic and tomatoes; cook about 4 minutes, stirring gently so as not to
break up tomatoes any more than necessary. Stir in basil, salt and pepper to
taste.
2. Cook spaghetti in boiling water until al dente-almost but not quite
tender. Drain well, and set aside.
3. While spaghetti is cooking, make Alfredo sauce. Gently heat chicken
broth, mascarpone cheese and cream in a very large saucepan. Add Parmesan
cheese and stir until smooth. Set aside.
4. In boiling water, cook broccoli 3 minutes. Add zucchini and asparagus and
continue cooking until they are crisp-tender, about 2 minutes. Add peas and
cook 30 seconds if frozen, 1 minute if fresh. Drain vegetables well.
5. Heat olive oil in a large skillet; add vegetables, salt, pepper, pepper
flakes and parsley. Cook until thoroughly heated, about 2 minutes, stirring
gently. Add butter; toss gently.
6. Add spaghetti to Alfredo sauce; toss to coat. Add vegetables, tossing and
stirring over very low heat.
7. Serve spaghetti topped with the tomato topping. Garnish with pine nuts,
if desired. Serves 6.
Nutritional Information
Per serving: 650 calories, 31g fat, 21g prot., 72g carbs., 9g fiber, 680mg
sodium
By Joan Nathan, "Relish the American Table
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