Pasta Primavera Gregory
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
salt
|
|
| ½ | pound |
pasta, fettuccine
green |
|
| ½ | pound |
pasta, fettuccine
|
*
|
| ⅓ | cup |
olive oil
|
|
| ½ | cup |
purple onion
finely chopped |
* |
| ¾ | pound |
snow pea pods
|
|
| ⅓ | pound |
sugar snap peas
|
*
|
| ¾ | pound |
prosciutto
sliced, coarsely julienned |
*
|
| 2 | each |
italian plum (roma) tomatoes
ripe |
|
| 2 | each |
sweet red bell peppers
finely julienned |
|
| 8 | each |
scallions, spring or green onions
cut in 1/2 inch pieces |
|
| ½ | cup |
chives
basil or other fresh herbs |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 4 | tablespoons |
raspberry vinegar
|
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | each |
black olives
|
*
|
| 1 | each |
orange zest
grated |
*
|
| 1 | each |
lemon
or lime |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
salt
|
|
| 226.8 | g |
pasta, fettuccine
green |
|
| 226.8 | g |
pasta, fettuccine
|
*
|
| 79 | ml |
olive oil
|
|
| 118 | ml |
purple onion
finely chopped |
* |
| 340.2 | g |
snow pea pods
|
|
| 151.2 | g |
sugar snap peas
|
*
|
| 340.2 | g |
prosciutto
sliced, coarsely julienned |
*
|
| 2 | each |
italian plum (roma) tomatoes
ripe |
|
| 2 | each |
sweet red bell peppers
finely julienned |
|
| 8 | each |
scallions, spring or green onions
cut in 1/2 inch pieces |
|
| 118 | ml |
chives
basil or other fresh herbs |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 6E+1 | ml |
raspberry vinegar
|
|
| 59 | ml |
Parmesan cheese
|
|
| 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.
