FatFree Home
FatFree Recipe Archive
More pasta recipes from FatFree

penne-primavera recipe

Date: Fri, 15 Aug 1997 18:58:21 -0700
 From: mgbusb@med.unc.edu (Marjorie Busby)
                       *  Exported from  MasterCook  *
                               Penne Primavera
  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.  
 kwvegan vegan