Pasta Primavera - Recipe

1 cup sliced zucchini
1 cup sliced broccoli
1 1/2 cups snow peas
1 cup baby peas
6 asparagus spears, sliced
10 white mushrooms, sliced
1 heaping tablespoon salt, preferable kosher
1 pound fettucine
2 tablespoons olive oil
1/3 cup pine nuts
2 teaspoons minced garlic
1/2 cup chopped flat-leaf parsley
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
5 1/2 tablespoons unsalted butter
1 cup heavy cream
1/3 cup chopped fresh basil
2 tomatoes, coarsely chopped

1. Fit a steamer basket into a large pot. Add a small amount of water to the pot and bring to a boil. Place the zucchini, broccoli, snow peas, baby peas, asparagus, and mushrooms in the steamer basket, cover, and steam until tender, about 3 minutes. Rinse the vegetables under cold water and allow to drain.
2. Bring a large pot of water to a boil. Add the salt and the fettucine. Cook until al dente.
3. Meanwhile, in a large saute pan, heat 1 tablespoon of the olive oil over medium heat. Ad the pine nuts and garlic and cook, stirring, until they begin to turn golden, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, and then the steamed vegetables. Next add the parsley and salt and pepper to taste. Cook until all the vegetables are heated through, 2 to 3 minutes.
4. Drain the pasta and add it to the saute pan. Add the Parmigiano-Reggiano, butter, cream, and basil, and heat thoroughly. Toss, then scatter the tomatoes on top. Serve immediately.

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Chicken Pasta Primavera Recipe

2 cups cut-up fresh vegetables (green peppers, zucchini, broccoli, carrots)
2 Tbsp. olive oil
1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips
4 oz. linguine, cooked, drained (about 2 cups)
3 Tbsp. KRAFT 100% Grated Parmesan Cheese

COOK and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender.
ADD chicken and linguine; cook an additional 2 min. or until heated through, stirring occasionally.
STIR in the cheese.

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Almost Pasta Primavera

3 1/2 pounds spaghetti squash medium sized
1 cup broccoli fresh flowerets
1 cup zucchini small, sliced
1 cup mushrooms fresh, sliced
1 cup carrots sliced
1 clove garlic crushed
3/4 teaspoons butter or reduced calorie margarine, melted
1 tablespoon milk, skim
1/2 cups ricotta cheese partly skimmed
1 tablespoon parmesan cheese
1/2 teaspoons liquid butter flavoring
1/4 teaspoons salt
1/2 teaspoons italian herbs
1/8 teaspoons black pepper coarsely ground, fresh

Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for
other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).

Spoon cheese mixture over vegetable mixture, tossing gently.
Food Exchanges per serving: 1 food exchange + some free vegetables,
1/2 high-fat meat + 1/2 fat exchanges.

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Chicken & Pasta Primavera Recipe
more here:www.annies.com/recipes/pasta_primavera.html

Pasta Primavera Recipe
here:www.crinellawinery.com/family_cookbook/pastaprimavera.shtml
Pasta-primavera recipe.

From FatFree
more here:www.fatfree.com/recipes/pasta/pasta-primavera

"You're the Chef"
more here:chef.pct.edu/Recipes/viewrecipe.asp?id=151
Ham Pasta Primavera.

Ham Pasta Primavera Recipe
more here:www.mealsmatter.org/recipes-meals/recipe/7532