Springtime Butterflies

Recipe Ingredients

1		Red bell pepper - cored, seeded,
		And sliced into matchstick strips
1		Carrot - sliced into
		Matchstick strips
1		Zucchini - seeded, and
		Sliced into matchstick strips
4 oz	113g	Snow peas - trimmed, and
		Strings removed
8 oz	227g	Farfalle pasta
		= (butterfly or bow-tie shape)
3 tablespoons	45ml	Extra-virgin olive oil
4 tablespoons	60ml	Ripe plum tomatoes - cut 8 pieces each (large)
1/2 cup	118ml	Dry white wine
1 cup	40g / 1.4oz	Coarsely-torn fresh basil leaves
1		Sugar
2		Scallions with 2" of green left on - thinly sliced
		On the diagonal
2 tablespoons	30ml	Coarsely-chopped flat-leaf parsley
1 tablespoon	15ml	Finely-grated lemon zest
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Blanch the pepper and carrot strips for 30 seconds in boiling water. Add the zucchini strips and snow peas; cook for 1 minute longer. Drain and rinse under cold water. Pat dry and set aside.

Cook the pasta in boiling, salted water until firm to the bite (al dente -- "to the tooth"). Drain and set aside.

Heat the olive oil in a medium-sized, heavy saucepan over low heat. Add the tomatoes, wine, 1/2 cup basil and the sugar. Cook 3 to 4 minutes, stirring gently.

Toss in the cooked pasta. Add the blanched vegetables, scallions, remaining basil, parsley and lemon zest. Toss well and season with salt and pepper. Serve in large, shallow bowls.

This recipe yields 4 servings.

Per serving: 380 calories, 56g carbohydrates, 10g protein, 12g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 04-16-2000

Rating

Average rating:

9 (1 votes)

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