pasta with vegetable garden sauce
 
1/2 lb.  fresh snow peas, sugar snaps, or other edible pod peas, one type or
  assorted
1/2 lb.  baby summer squash or zucchini, with blossoms if
  possible, or sm. squash, sliced
1/2 lb.  tender fresh asparagus, cut into 2-inch pieces
1-1/2 cup  shelled fresh or frozen tiny peas
6 oz.  spinach tagliarini or other thin pasta
1/4 cup  extra virgin olive oil
1 large  red or gold sweet pepper, cut into julienne
1 Tbsp  minced or pressed garlic
1/2 cup  homemade chicken stock or regular-strength canned broth
1-1/2 cup  chopped yellow tomatoes or halved yellow pear tomatoes
1/4 cup  minced fresh chives
1-1/2 cup  fresh basil, cut into chiffonade or chopped
1/2 cup  freshly grated parmesan cheese
  fresh basil sprigs (garnish)
 
separately steam or blanch pea pods, squash, asparagus, and peas until 
crisp-tender. drain and reserve. cook pastas separately in 2 quarts 
boiling water until al dente. drain and keep warm. meanwhile, heat oil in 
heavy saucepan over medium heat. add pepper and cook until limp, about 10 
minutes. reduce heat to low, add garlic, and cook about 3 minutes. add 
stock or broth, tomatoes, chives, and basil chiffonade; increase heat to 
medium and cook until tomatoes give off juice. add reserved vegetables and 
cook until hot. toss with pasta. sprinkle with parmesan cheese and garnish 
with fresh basil sprigs. pass additional cheese at table. serves 4 to 6. 
 
 
 
 
(ID: 79148) Mirror: rec.food.recipes: Thu, Apr 3, 2003


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