Pasta Primavera

Ingredients

• 6 ounces baby carrots trimmed
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup cooking wine dry white
• 0.3 cup basil fresh thinly sliced
• 0.3 cup parsley fresh chopped
• 2  garlic cloves minced
• 0.8 cup peas green shelled
• 1 tablespoon juice of lemon fresh
• 1 teaspoon olive oil 
• 1 ounce parmesan cheese fresh grated
• 8 ounces baby vegetables halved
• 8 ounces penne pasta uncooked
• 1 teaspoon salt 
• 0.3 cup whipping cream 

Equipment

• frying pan
• pot
• slotted spoon

Directions

1. Bring 2 quarts of water to a boil in a stockpot.
2. Add carrots; cook 3 minutes.
3. Remove with a slotted spoon.
4. Add pasta to boiling water; cook according to package directions, omitting salt and fat.
5. Drain.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add squash; saut 3 minutes.
8. Add carrots, peas, salt, pepper, and garlic; saut 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute.
9. Add pasta and cheese; stir well to coat.
10. Remove from heat; stir in basil and parsley.
11. Wine Note: Squash, peas, carrots, and an ample amount of herbs give this pasta a satisfying freshness that's made luxurious by cream and Parmesan. A crisp Sauvignon Blanc would be perfect, especially one that's refined and effortless to drink. Try Robert Mondavi Fun Blanc from the Napa Valley (about $18). (Note: Fum Blanc is just another name for Sauvignon Blanc. See my wine column, page )
12. Pasta Primavera with Shrimp and Sugar Snap Peas: Substitute 2 cups sugar snap peas for the green peas; cook sugar snap peas in boiling water with carrots. Substitute 1 pound peeled and deveined medium shrimp for pattypan squash; saut 2 minutes. Stir in 2 cups trimmed arugula and 2 tablespoons chopped green onions with the basil and parsley.