Date: Fri, 15 Aug 1997 18:58:21 -0700
From: firstname.lastname@example.org (Marjorie Busby)
* Exported from MasterCook *
Recipe By : modified from Graham Kerr's Best
Serving Size : 6 Preparation Time :0:45
Categories : Entrees, Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz pasta, penne -- uncooked
1/2 c red onion -- pelled and sliced
2 ea garlic cloves -- minced
1 ea red bell pepper -- seeded and sliced
1 c 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 matchstrick
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 minutes. 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.
- - - - - - - - - - - - - - - - - -
NOTES : I usually can't find fava beans, so just leave them out. Kidney
beans might be good and would be a great color with this dish.
I always use the powdered vegetable broth (salt-free) that I get in bulk at
the natural food store. Vegetable boullion cubes are all right, but they're
pretty high in sodium.