Pasta Primavera
Read my review of this recipe.
Ingredients:
- 1 cup asparagus spears, trimmed and cut in half
- 1/2 cup snow peas, trimmed
- 1/2 cup baby sweet corn
- 1 cup baby carrots
- 1 small red bell pepper, chopped
- 8 scallions, thickly sliced
- 8 ounces pasta, any shape
- 2/3 cup low-fat cottage cheese
- 2/3 cup low-fat plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon snipped fresh chives
- Skim milk, optional
- Salt and pepper, to taste
Directions:
Cook the asparagus spears in a saucepan of boiling, salted water for 3 to 4 minutes. Add the snow peas half way through the cooking time. As soon as the vegetables are al dente, drain them and quickly rinse both under cold water to stop the cooking processes. Set aside.
Cook the baby corn, carrots, red pepper, and spring onions in the same way in a saucepan of boiling salted water until tender. Drain, rinse and set aside.
Meanwhile, cook the pasta in a large saucepan of boiling salted water, according to package directions, until tender or al dente. Drain thoroughly and keep hot.
Put the cottage cheese, yogurt, lemon juice, parsley, chives and seasoning into a blender or food processor and blend until smooth. Thin sauce with a little skim milk, if necessary.
Put the sauce into a large saucepan with the cooked pasta and vegetables and toss carefully to mix. Serve immediately.
Serves 4.
Nutrition:
Substitutions:
Primavera works with any spring vegetable. For mine, I used yellow squash, green bell pepper, scallions, and tomatoes. I also substituted basil for the chives. I’m not a big fan of boiling vegetables, so I opted to roasted them in a 425 degree oven for 15 minutes.
Recipe courtesy of Mediterranean, 500 Best-Ever Recipes