In 2oo2 Eating Light – 76 Delicious Low-Fat Recipes, this magazine was the BEST according to me. Because it has so many recipes (breads, burgers, soups, stews, etc.), I think I tried just about every one of them. But the Pasta Primavera was simply the best one in my opinion.
Pasta Primavera Recipe
Pasta Primavera
12 oz. fettuccine pasta (or ziti)
¼ cup olive oil, divided
12 oz. raw medium shrimp, shelled and deveined
1 cup bagged baby carrots, sliced in rounds (cut thin)
2 cups small broccoli florets
2 cups sugar snap peas
1 yellow bell pepper, cut into narrow strips
2 tsp. minced garlic
¾ tsp. salt
¾ tsp. pepper
1 pint cherry or grape tomatoes, halved
½ cup fresh basil, cut into thin strips
1/3 cup shredded Parmesan cheese
Cook pasta according to package directions; drain and reserve.
Meanwhile, in a large skillet, over medium heat, heat 1 tablespoon oil. Add shrimp; cook 2 to 3 minutes, until just cooked through; transfer to plate.
Heat remaining oil in skillet. Add carrots, broccoli, peas, bell pepper, garlic, salt and pepper. Cook 5-7 minutes, until vegetables are crisp-tender. Add halved tomatoes and reserved shrimp. Cook 1 minute, or until heated through.
In reserved bowl, combine reserved pasta, shrimp-vegetable mixture, basil, and cheese; toss to mix well.
(Recipe for Pasta Primavera was in Eating Light magazine, March 19, 2002)
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