Pennette with Vegetables

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Pennette with Vegetables

Makes: About 9 Cups
Total Time: 30 Minutes

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Saute in 1 T. Extra-Virgin Olive Oil; Add:
1	cup onion, minced
2	t. garlic, minced
1 1/2	cups butternut squash, peeled, diced (about 1⁄2 lb.)
1	cup carrot, minced
	Kosher or sea salt and freshly ground black pepper to taste
2	T. water
Add:
1 1/2	cups frozen petite peas, thawed
Prepare:
3/4	lb. dry pennette
Stir in:
1/2	cup lowfat milk, warmed
1/4	cup Parmigiano-Reggiano, grated
Off Heat, Add; Garnish with:
1/4	cup julienned fresh basil leaves
1/4	cup Parmigiano-Reggiano, grated

Pasta dishes don't have to be heavy! This one uses oil, cheese, and milk sparingly for a lowfat mealt that's loaded with vegetable flavor.

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Add peas; cover and cook an additional 2 minutes. Season with salt and pepper as desired.

Prepare pennette according to package directions; drain and immediately add to vegetables in the saute pan.

Stir in milk and cheese; heat just until warmed through.

Off heat, add basil. Transfer to a platter and garnish with the remaining cheese.

Warm the milk before adding it to the pasta and vegetables—this allows the mixture to heat quickly and avoid overcooking.

A complete version of this recipe appears in Cuisine at home Issue 59 contained in Spiralbound Volume 10, available at www.CuisineAtHomeStore.com

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