Name: Pasta Primavera
Ingredients: 2 c Diagonally sliced asparagus, (1-inch); 2 c Sliced carrot; 1 1/2 c Snow peas; 1 tb Olive oil; 1/2 c Chopped onion; 2 Cloves garlic, minced; 6 c Hot cooked fettuccine (10 ounces uncooked pasta); 1/2 c Grated fresh Parmesan cheese, (2 ounces) divided; 1/4 c Chopped fresh parsley; 2 tb Dry white wine; 1/2 ts Salt; 1/2 ts Pepper

Jacob is about to enter the Promised Land. He will be one of the venerated Patriarchs of the faith. But before Jacob can become Israel, the man must be broken. Jacob needs to learn that his life is to be one of continual striving with God, but doing it with full dependence on God. He will learn that with God there is a continual heat from the refiner’s fire, but through the adversity there is an unspeakable joy in the journey. And though God probably won’t be wrestling with any of us physically like He did with Jacob, there is a continual tension of finding our greatest peace when we are most intimate in close communion with God. At times we struggle, but in the pain we learn to submit to His will, allow Him to expose our defects, yield to the wounds He creates and then trust Him that the pain is for our greatest good as the “old man” is further put to death. If we act in the flesh and run away or defend ourselves or blame others or whine and complain, we’ll never experience this. As creatures so prone to follow our selfish instincts, there is a serenity that comes when God wrestles us to the ground, breaks us further of our pride and reminds us that our sufficiency is only in Him.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Dutch	Pasta	6	Servings

INGREDIENTS

2	c	Diagonally sliced asparagus, (1-inch)
2	c	Sliced carrot
1 1/2	c	Snow peas
1	tb	Olive oil
1/2	c	Chopped onion
2		Cloves garlic, minced
6	c	Hot cooked fettuccine (10 ounces uncooked pasta)
1/2	c	Grated fresh Parmesan cheese, (2 ounces) divided
1/4	c	Chopped fresh parsley
2	tb	Dry white wine
1/2	ts	Salt
1/2	ts	Pepper

INSTRUCTIONS

Drop the first 3 ingredients into a large saucepan of boiling water; cook 2
minutes. Drain and set aside.
Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 2
minutes or until tender. Remove from heat. Add asparagus mixture,
fettuccine, 1/4 cup cheese, parsley, wine, salt, and pepper; toss well. Top
with remaining cheese. Yield: 6 servings (serving size: 1-1/2 cups).
Per serving: 412 Calories; 6g Fat (13% calories from fat); 16g Protein; 72g
Carbohydrate; 5mg Cholesterol; 411mg Sodium
NOTES : Drain cooked pasta in a colander over a bowl, holding back about
1/2 cup cooking liquid. Allow the pasta to drain a few minutes, and then
return it to the pot, and toss it with a little of the reserved cooking
liquid; this eliminates the need to add oil to keep the strands of pasta
from sticking. Stir the pasta gently with the sauce, adding some of the
reserved cooking liquid as needed to keep the pasta moist.
Recipe by: Cooking Light, May 1995, page 140
Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”