Penne Primavera

Penne Primavera

Connie  posted 04-17-98 
 
  http://www.rahul.net/fatfree/recipes/pasta/penne-primavera 

  Penne Primavera

  Recipe By : modified from Graham Kerr's Best 
  Serving Size : 6 Preparation Time :0:45 
  Categories : Entrees, Vegetarian 

  8 oz pasta, penne -- uncooked 
  1/2 c red onion -- peeled and sliced 
  2 ea garlic cloves -- minced 
  1 ea red bell pepper -- seeded and sliced 
  1 cup sugar snap peas 
  3/4 lb asparagus -- cut in 2 inch pieces 
  1 med zucchini squash -- cut into matchsticks 
  1 med yellow squash -- cut into matchsticks 
  4 ea plum tomatoes -- cored and chopped 
  2 c fava beans -- fresh or canned 
  1/4 tsp sea salt 
  1/4 tsp black pepper 
  1 tbsp arrowroot 
  1 1/2 c vegetable stock 
  2 tbsp basil, fresh -- chopped 
  1/4 tsp red pepper flakes 

Cook the pasta in a large pot of boiling water until just tender, about 
11 minutes. Drain and set aside to add to the vegetables later. 

In a large, high-sided skillet, sautee the onions in water. Add the garlic
and cook for 1 minute.

Toss in the peppers and peas, and cook for 2 to 3 minutes. Now add the 
asparagus, zucchini, summer squash, tomatoes, fava beans, salt and pepper
Treat this like a stir-fry, tossing lightly and cooking the vegetables but
keeping them crunchy, about 5 minutes. 

Remove the skillet from the heat. (Mix the arrowroot with the vegetable 
stock to make a slurry.) Stir in the arrowroot slurry, return to the heat
and bring to a boil over medium-high heat, stirring constantly. Add the 
cooked pasta, basil, and red pepper flakes, and toss gently to mix well. 

To serve: Dish the pasta into large bowls. Serve with a lightly dressed 
green salad and hearty Italian bread. 

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