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Source: The Working Family's Cookbook

Pasta Primavera
This versatile meal can be made with nearly any assortment of veggies.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
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2 tablespoons butter or margarine
2 tablespoons olive oil
6 scallions, chopped
2 medium-size carrots, cut into thin rounds
1 medium-size zucchini, cut into thin rounds
1 medium-size yellow squash, cut into thin rounds
1/2 pound thin asparagus, trimmed and cut into 2-inch lengths
1 cup water
1/4 cup chopped fresh herbs, such as parsley, basil, chives, chervil and tarragon
3/4 pound dried pasta, such as ziti, wagon wheel or radiatore
1/2 cup Grated Parmesan cheese
salt, to taste
freshly ground pepper, to taste




Heat water for the pasta in a large pot.

Heat the butter and 1 tablespoon of oil in a large frying pan over low heat. Add the scallions and carrots and cook for 5 minutes, stirring occasionally. Add both the squashes and the asparagus and cook for about 5 minutes until the squash wilts. Add the water and 1/2 teaspoon of salt, cover the pan and cook for 7 to 8 minutes until the vegetables are tender. (There should be some lightly thickened liquid in the pan. This will be the sauce for the pasta.) Stir in the herbs.

Meanwhile, cook the pasta in boiling salted water for 12 to 15 minutes until tender. Drain in a colander and return to the pot. Toss with the remaining tablespoon of oil. Pour the contents of the frying pan over the pasta and toss to coat the pasta with sauce. If the sauce is too liquid, toss the pasta over high heat until the sauce is reduced. Season with pepper and serve with Parmesan cheese.





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