Pasta Primavera

Pasta Primavera

Pasta Primavera

In 2oo2 Eating Light – 76 Delicious Low-Fat Recipes, this magazine was the BEST according to me.  Because it has so many recipes (breads, burgers, soups, stews, etc.), I think I tried just about every one of them.  But the Pasta Primavera was simply the best one in my opinion.


Pasta Primavera Recipe

Pasta Primavera

12 oz. fettuccine pasta (or ziti)

¼ cup olive oil, divided

12 oz. raw medium shrimp, shelled and deveined

1 cup bagged baby carrots, sliced in rounds (cut thin)

2 cups small broccoli florets

2 cups sugar snap peas

1 yellow bell pepper, cut into narrow strips

2 tsp. minced garlic

¾ tsp. salt

¾ tsp. pepper

1 pint cherry or grape tomatoes, halved

½ cup fresh basil, cut into thin strips

1/3 cup shredded Parmesan cheese

Cook pasta according to package directions; drain and reserve.

Meanwhile, in a large skillet, over medium heat, heat 1 tablespoon oil.  Add shrimp; cook 2 to 3 minutes, until just cooked through; transfer to plate.

Heat remaining oil in skillet.  Add carrots, broccoli, peas, bell pepper, garlic, salt and pepper.  Cook 5-7 minutes, until vegetables are crisp-tender.  Add halved tomatoes and reserved shrimp.  Cook 1 minute, or until heated through.

In reserved bowl, combine reserved pasta, shrimp-vegetable mixture, basil, and cheese; toss to mix well.

(Recipe for Pasta Primavera was in Eating Light magazine, March 19, 2002)