ejw829
07-28-2005, 08:16 PM
From Redbook Magazine July 2005
Pasta Primavera
Six Servings
1/2 c ricotta cheese
1 c vegetable or chicken broth
1 TB unsalted butter
1/2 t salt
1/2 t pepper
6 thin asparagus spears, cut into 1 1/2 inch pieces
1 cup diced zucchini
1 cup diced yellow squash
1 10oz pkg. frozen peas and carrots
1 lb. fresh fettucini (from the dairy section of your market)
1/2 pint of grape tomatoes, halved if large
1/4 c pine nuts, toasted
1/3 c grated Parmesan cheese
Torn basil leaves
1. Heat a large pot of salted water to boiling.
2. In a food processor, puree ricotta, brother, butter, salt and pepper. Pour into a large heatproof bowl.
3. Add asparagus, zucchini, squash and peas & carrots to pot. While vegetables are cooking, place heatproof bowl on top of pot to warm the sauce. Cook vegetables 2 to 3 minutes; remove with slotted spoon to bowl with sauce.
4. Add pasta to same pot of boiling water and cook 3 minutes; drain and toss with vegetables, sauce and tomatoes. Top with pine nuts, Parmesan cheese and basil.
Pasta Primavera
Six Servings
1/2 c ricotta cheese
1 c vegetable or chicken broth
1 TB unsalted butter
1/2 t salt
1/2 t pepper
6 thin asparagus spears, cut into 1 1/2 inch pieces
1 cup diced zucchini
1 cup diced yellow squash
1 10oz pkg. frozen peas and carrots
1 lb. fresh fettucini (from the dairy section of your market)
1/2 pint of grape tomatoes, halved if large
1/4 c pine nuts, toasted
1/3 c grated Parmesan cheese
Torn basil leaves
1. Heat a large pot of salted water to boiling.
2. In a food processor, puree ricotta, brother, butter, salt and pepper. Pour into a large heatproof bowl.
3. Add asparagus, zucchini, squash and peas & carrots to pot. While vegetables are cooking, place heatproof bowl on top of pot to warm the sauce. Cook vegetables 2 to 3 minutes; remove with slotted spoon to bowl with sauce.
4. Add pasta to same pot of boiling water and cook 3 minutes; drain and toss with vegetables, sauce and tomatoes. Top with pine nuts, Parmesan cheese and basil.