| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 6 | Servings | |
INGREDIENTS
| 8 | oz | Dried whole wheat macaroni |
| (see note) | ||
| 1/4 | c | Dry sherry |
| 1 | ts | Olive oil |
| 1/3 | c | Chopped green onions — |
| Including tops | ||
| 1 | ts | Minced garlic |
| 1 | Red bell pepper — seeded | |
| And chopped | ||
| 1/4 | ts | Ground cumin |
| 1/2 | ts | Dried oregano |
| 1 | tb | Chopped fresh basil |
| 1/2 | c | Asparagus — cut diagonally |
| 1 | c | Halved cherry tomatoes |
| 1/2 | c | Whole snow peas — trimmed |
INSTRUCTIONS
~----Primavera Sauce----- 2 teaspoons butter 2 teaspoons flour 1 cup nonfat milk 1/3 cup grated Parmesan cheese 1/4 teaspoon ground white pepper 1. Preheat oven to 400 degrees F. In a large pot, heat water to boil. Add pasta and cook until just tender (about 8 minutes). Drain and rinse pasta under cold water. Place in a large bowl and set aside. 2. Lightly grease a large baking dish. In a skillet heat sherry and olive oil and saute green onion, garlic, and bell pepper until pepper is soft but not mushy. Add cumin, oregano, basil, asparagus (cut diagonally into 2-inch pieces), cherry tomatoes, and snow peas, and saute 2 minutes, stirring frequently. 3. Remove from heat and toss with pasta and Primavera Sauce. Spoon into baking dish. Bake until lightly browned and bubbling (about 25 minutes). Primavera Sauce: In a saucepan heat butter and stir in flour. Cook 2 minutes, stirring, to eliminate floury taste, then slowly add milk, stirring with a whisk. If milk is added slowly enough, the sauce should thicken to a heavy cream consistency. Add cheese and pepper. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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