Pasta Primavera

Ingredients:

1 1/2 c. baby carrots (6 oz.)
3 c. uncooked cavatappi pasta (8 oz.)
1 t. olive oil
2 c. patty pan squash, halved (8 oz.)
3/4 c. shelled green peas
1 t. salt
1/4 t. pepper
2 garlic cloves, minced
1/4 c. dry white wine
1/3 c.whipping cream
1 T. lemon juice
1/4 c. Parmesan cheese
1/4 c. sliced fresh basil
1/4 c. chopped fresh parsley

Method:

1- Bring 2 quarts of water to a boil in a stock pot. Add carrots; cook 3 minutes. Remove with a slotted spoon.Add pasta to boiling water; cook according to package directions. Drain.

2- Heat oil in a large nonstick skillet over medium-high heat. Add squash; saute 3 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 min. Add pasta and cheese; stir well to coat. Removed from heat; stir in basil and parsley.

Wine note: A crisp Sauvignon Blanc would be perfect. Try Rovert Mondavi Fume Blanc from the Napa Valley.

Serves 4 (serving size: 2 cups)

Cooks note: I have made this recipe using Ham, asparagus and red bell peppers. You could also use chicken, shrimp or whatever other protein you'd like. Other vegetable suggestions include sugar snap peas, green beans, etc.