Recipe - Pasta Primavera 2

8 ounce Penne or rotelle, reserve
One half cup pasta cooking
liquid
Three fourths cup Chicken stock
1 Cu p broccoli florets
1 cup Thinly cut or sliced up carrots
1 cup Thinly cut or sliced up yellow squash
One half cup Fresh or frozen petits pois
1 tablespoon Olive oil
2 cup Seeded and minced plum
tomatoes; incl. juices
2 Cloves garlic; minced
2 tablespoon Each minced fresh parsley
and basil
One fourth cup Heavy cream
One half cup Freshly grated Parmesan
cheese
Salt and pepper to taste

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 One half 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: 46 servings
Recipe By : COOKING LIVE SHOW #CL8741

Posted to MCRecipe Digest V1 #252

Date: Sun, 20 Oct 1996 13:16:59 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net