| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 8 | oz | Penne or rotelle, reserve 1/2 cup pasta cooking liquid |
| 3/4 | c | Chicken stock |
| 1 | Cu p broccoli florets | |
| 1 | c | Thinly sliced carrots |
| 1 | c | Thinly sliced yellow squash |
| 1/2 | c | Fresh or frozen petits pois |
| 1 | tb | Olive oil |
| 2 | c | Seeded and diced plum tomatoes; incl. juices |
| 2 | Cloves garlic; minced | |
| 2 | tb | Each minced fresh parsley and basil |
| 1/4 | c | Heavy cream |
| 1/2 | c | Freshly grated Parmesan cheese |
| Salt and pepper to taste |
INSTRUCTIONS
Bring a large pot of salted water to boil, add pasta and cook until a little less than al dente, about 3 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid. In the same pot, combine the chicken stock and cooking liquid and simmer to reduce. In another large pot of boiling salted water, blanch the broccoli, carrots, yellow squash, peas and then plunge them in ice water to refresh. In a skillet, heat oil and add the tomatoes including their liquid and garlic and simmer for 3 minutes. Stir in parsley and basil. Add the cream to the simmering chicken stock. Then add the pasta to the simmering chicken stock mixture and toss to combine. Add the blanched vegetables and toss gently until just heated through. Transfer to a serving dish and top with tomato sauce, freshly ground black pepper and Parmesan cheese. Yield: 4-6 servings Recipe By : COOKING LIVE SHOW #CL8741 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 13:16:59 -0500 From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
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