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 cup red onion -- peeled and sliced 
  2 garlic cloves -- minced 
  1 red bell pepper -- seeded and sliced 
  1 cup sugar snap peas 
  3/4 lb. asparagus -- cut in 2 inch pieces 
  1 medium zucchini squash -- cut into matchsticks 
  1 medium yellow squash -- cut into matchsticks 
  4 plum tomatoes -- cored and chopped 
  2 cup fava beans -- fresh or canned 
  1/4 tsp. sea salt 
  1/4 tsp. black pepper 
  1 tbsp. arrowroot 
  1 1/2 cups 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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