Pasta Primavera Gregory

30 minutes Prep: 15 minutes Cook: 15 minutes

946 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

4	tablespoons	salt
1/2	pound	pasta, fettuccine	green
1/2	pound	pasta, egg fettuccine
1/3	cup	olive oil
1/2	cup	purple onion	finely chopped
3/4	pound	snow pea pods
1/3	pound	sugar snap peas
3/4	pound	prosciutto	sliced, coarsely julienned
2	each	italian plum (roma) tomatoes	ripe
2	each	sweet red bell pepper	finely julienned
8	each	scallions, spring or green onions	cut in 1/2 inch pieces
1/2	cup	chives	basil or other fresh herbs
1	x	black pepper	to taste
4	tablespoons	raspberry vinegar
1/4	cup	parmesan, parmigiano-reggiano cheese, grated
1	each	black olives
1	each	orange zest	grated
1	each	lemon	or lime

Directions

Bring 4 qts water to a boil; add 2 tbls salt and stir in fettuccine.

Cook until tender but still firm; drain immediately.

Transfer the pasta to a large bowl, add the olive oil and chopped onion; toss gently.

Let cool to room temp.

Bring another 4 qts water to a boil.

Add 2 tbls salt and the peas.

Cook for 1 min., drain and immediately plunge peas into ice water.

Let stand 10 min; drain and pat dry.

Add peas to pasta along with prosciutto, tomatoes, red papper, scallions and chives or herbs to taste.

Season with salt and pepper, sprinkle on raspberry vinegar to taste, and toss gently.

Toss the pasta primavera with the parmesan.

Arrange on serving platter.

Scatter olives and citrus zest over the pasta and serve at room temp.

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Nutrition Facts

Serving Size 722g

Amount per Serving

Calories 946 40% of calories from fat

	% Daily Value*
Total Fat 42.0g	65%
Saturated Fat 8.0g	38%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 14180mg	591%
Total Carbohydrate 117.0g	39%
Dietary Fiber 14.0g	55%
Sugars 20.0g
Protein 28.0g	56%

Vitamin A	145%		Vitamin C	486%
Calcium	31%		Iron	53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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