Name: Pasta Primavera
Yield: 2 portions
Ingredients: 6 large ripe plum tomatoes; 2 scallions (green onions), white bulb and 3 inches green; 4 ounces snow peas, trimmed and stringed; 1 small red bell pepper, cored, seeded, and cut into julienne; 1 small thin yellow summer squash, seeded and cut into julienne; 1 carrot, peeled and cut into julienne; Salt and freshly ground black pepper, to taste; 4 tablespoons chopped fresh dill; 2 tablespoons snipped fresh chives; 4 whole chives, for garnish; 4 ounces fettuccine; 2 teaspoons corn oil; 2 tablespoons olive oil; 1 tablespoon unsalted butter; ½ cup dry white wine

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Pasta Primavera has become the very essence of a vegetable pasta in this country—and we love it, even though it’s not Italian at all. It was created in the early 1970s by Sirio Maccioni, owner of Le Cirque in New York. Here is our version.

Ingredients

1 small red bell pepper, cored, seeded, and cut into julienne
1 carrot, peeled and cut into julienne
1 small thin yellow summer squash

Method

Bring a medium-size pot of water to a boil. Drop in the bell pepper and carrot. Cook for 30 seconds. Add the squash and snow peas, and cook 1 minute more. Drain, rinse under cold water, pat dry, and reserve.
Cut the scallions on the diagonal into ¼-inch slices. Reserve

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Ingredients

Method

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