| 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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