Sittin' pretty in my "vintage" Mikasa casserole.
(Dish was made in 1979. Does that mean I'm vintage?)
I was in the mood for something light for dinner. I feel that we tend to eat heavier when it is cold outside. You know, good old comfort food that warms you up. So tonight I made Herbed Pasta Primavera from the Better Homes and Gardens New Cookbook.
Here's the recipe taken from the book:
1 3/4 cups dried multigrain or whole wheat penne pasta (8 ounces)
8 ounces packaged peeled baby carrots, halved lenthwise (1 3/4 cups)
1 tablespoon olive oil
8 ounces fresh green beans, trimmed and cut into 2-inch piences (1 1/2 cups)
1/2 cup sliced green onion or chopped onion
3/4 cup chicken broth
2 cloves garlic, minced
1 medium zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4 inch thick (2 cups)
2 tablespoons snipped fresh basil or 1 teaspoon dries basil, crushed
1/4 teaspoon salt
Grated or finely shredded Parmesan cheese (optional)
Cracked black pepper
1. Cook pasta according to package directions; drain. Return penne to hot saucepan; cover and keep warm.
2. Meanwhile, in a large skillet, cook and stir carrots in hot olive oil for 5 minutes. Add green beans, onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Toss vegetable mixture, basil, and salt with pasta. Sprinkle with cheese and pepper.
Nutritional: Per 1-3/4 cups: 284 cal; 9g total fat; 375mg sodium; 42g carb; 7g fiber; 12g protein
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