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Posted on Thursday, 09.24.09

Recipe: Garden Primavera

MAIN DISH

GARDEN PRIMAVERA

• 1 tablespoon kosher salt

• 12 ounces angel hair pasta or thin spaghetti or other favorite long pasta
• 2 cups fresh green beans, cut into 2-inch pieces
• ½ cup sliced carrots
• 1 ½ cups fresh asparagus, cut into 2-inch pieces
• 1 small zucchini or summer squash (or both), washed, thinly sliced
• 1 small red pepper, washed, cored, thinly sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 small onion, sliced
• 3/4 cup fat-free, less sodium chicken broth
• 2 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• ½ cup shredded Parmesan cheese
• 2 green onions, washed, ends removed, thinly sliced
• 1/4 cup fresh snipped basil

Bring a large pot of water to a boil. Add the kosher salt. Add the pasta and return to a boil. Cook pasta according to package directions. During the last 2 minutes of cooking, add the green beans, carrots, asparagus, zucchini and red pepper. Reserve 1 cup of the pasta cooking water. When the pasta is done, drain it along with the vegetables and rinse lightly with cold water to keep the vegetables from cooking further. Transfer to a warmed serving platter.

Meanwhile, in a medium saucepan, melt the butter. Add the garlic and sauté 1 minute. Add the onion and sauté about 4 minutes, or until just tender but not brown. Add the chicken broth and bring to a boil. Reduce the heat. Stir the flour into the whipping cream and stir into the chicken broth mixture. Cook and stir until thickened and bubbly. Add the cheese and green onions. Cook and stir about 2 minutes more. If the sauce seems too thick, pour some of the reserved pasta cooking water in to thin.

Pour the sauce over the pasta and vegetables and toss to coat. Sprinkle with snipped basil and more shredded Parmesan if desired. Makes 6 servings.

Source: Adapted from www.mixingbowl.com. Tested by Susan M. Selasky for the Free Press Test Kitchen.

Per serving: 447 calories (42 percent from fat ), 21 g fat (13 g saturated fat), 51 g carbohydrates, 13 g protein, 157 mg sodium, 69 mg cholesterol, 5 grams fiber.

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