Recipes: Pasta, Beans, And Rice: Pasta Primavera

1/2 c. heavy cream
3 Tbsp butter or margarine
1 small yellow squash, cut into matchstick strips, 2" x 1/4"
1 small zucchini, cut into matchstick strips, 2" x 1/4"
4 green onions, thinly sliced
1 Tbsp fresh parsley, chopped
16 oz. fettucine or spaghetti
1 lb. asparagus, trimmed and cut into 1 1/2" pieces
4 oz. snap peas, strings removed
3/4 cup grated parmesan cheese
1/4 tsp salt

In a 1 qt. saucepan, bring the cream to a boil, and boil for 1 minute. Remove from the heat.

In a medium skillet, melt the butter over medium heat. Add the squash and zucchini, and cook until tender, about 3-4 minutes. Remove from the heat. Stir in the green onions and parsley, and set aside.

In a large kettle, cook the pasta according to the directions. After 7 minutes, add the asparagus and peas to the water, and cook 3-5 minutes longer, until the vegetables are tender.

Drain the pasta and the vegetables, reserveing 1/2 cup of the pasta water.

In a serving bowl, toss the pasta and vegetables with the reserved pasta water, parmesan cheese, and salt. Stir in the cream, and the squash mixture.

Makes 6 servings.

Recipe submitted by Tim Sousa

Pasta Primavera... the name means spring pasta. This is a good dish to celebrate the arrival of spring.