Fresh Veggie Pasta
Recipe type: entrees
  • 1-1/2 cups carrots, cut into oins
  • 2 cups sugar snap peas
  • 4 cups uncooked cavatappi or penne pasta
  • 1 tablespoon olive oil2 cups patty pan squash, halved
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • ¼ cup dry white wine
  • ⅓ cup whipping cream
  • 1 tablespoon fresh lemon juice
  • ¼ cup grated fresh Parmesan cheese
  • ¼ cup thinly sliced fresh basil
  • ¼ cup chopped fresh parsley
  1. Bring 2 quarts of salted water to a boil in a stockpot.
  2. Blanche carrots and sugar snap peas; remove with a slotted spoon.
  3. Add pasta to boiling water; cook according to package directions.
  4. Drain.
  5. Heat oil in a large skillet over medium-high heat. Add squash; saute 3 minutes. Add carrots, sugar snap peas, salt, pepper and garlic; saute 2 min.
  6. Stir in wine scraping pan to loosen browned bits.
  7. Stir in cream then lemon juice; cook 1 min.
  8. Add pasta and cheese; stir well to coat.
  9. Remove from heat; stir in basil and parsley.
  10. COOK'S NOTE:Add sauteed shrimp or diced chicken breast.
Recipe by Pizza Today at