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12
oz |
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cellantani pasta (short corkscrews) |
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10
oz |
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frozen peas |
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2
tsp |
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olive oil |
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1
lb |
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asparagus, tough ends broken off, spears
cut into 2" pieces |
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1
medium |
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yellow squash, cut in half lengthwise,
then crosswise in ˝" pieces |
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8
oz |
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sugar snap peas, ends trimmed |
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1
Tbs |
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minced garlic |
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1
pint |
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grape tomatoes |
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1
tsp |
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salt |
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˝
tsp |
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pepper |
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1
Tbs |
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cornstarch |
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1˝
cups |
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chicken broth |
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3
whole |
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scallions, thinly sliced |
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grated peel
& juice
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from
1 lemon |
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grated Parmesan cheese |
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1 |
Bring a
large pot of lightly salted water to a boil. Add
pasta and cook as package directs, adding peas 3
minutes before pasta is done. Drain and return
to pot. |
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2 |
Meanwhile
heat a large deep skillet over medium-high heat.
Add oil and heat until hot but not smoking. Add
asparagus, squash and snap peas. Sauté, stirring
often, 3 minutes or until almost crisp-tender.
Stir in garlic, tomatoes, salt and pepper. Cook
2 minutes or until tomatoes begin to release
their juices. |
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3 |
Stir
cornstarch into broth until blended. Add to
skillet and simmer 1-2 minutes or until slightly
thickened. |
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4 |
Add
vegetables, scallions, lemon peel and juice to
pasta; toss to mix and coat. Sprinkle servings
with grated Parmesan cheese. |
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Servings: 8
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Recipe Source |
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Woman's Day |
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