nutritional information

Per Serving:

  • Calories: 423
  • Protein: 12 g
  • Total Fat: 19 g
  • Saturated Fat: 3 g
  • Carbohydrates: 52 g
  • Cholesterol: 4 mg
  • Sodium: 314 mg
  • Fiber: 6 g
  • Sugar: 7 g

Primavera Pasta with Breadcrumb Topping

Primavera Pasta with Breadcrumb Topping

Serves 6

Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too.
  • 8 oz. fusilli or rotini pasta
  • 3 Tbs. olive oil
  • ½ lb. green beans, trimmed
  • ½ large yellow onion, chopped
  • 4 cloves garlic, chopped
  • ½ tsp. crushed red pepper
  • 3 medium-sized zucchini (about ½ lb. total), trimmed and julienned
  • 2 large red bell peppers, julienned
  • ¼ cup finely chopped basil
  • 1 tsp. chopped fresh oregano
  • 1 cup plain dry breadcrumbs
  • Freshly grated Parmesan cheese
  • Extra virgin olive oil

1. Cook pasta according to package directions.

2. Meanwhile, bring large pot of salted water to boil; add green beans, and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.

3. Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil, and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.

4. Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs, and sauté until golden, about 5 minutes.

5. Add drained pasta to vegetables, and toss to blend; sprinkle with breadcrumbs, cheese, and olive oil, and serve.

March 2006 p.78

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