Recipe for the Month of April 2002
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Pasta Primavera
Courtesy of B.R. Cohn

Spring is here and we are all starting to look forward to a great selection of fresh vegetables at our local markets. Get an early start on the season with this simple and healthy recipe for Pasta Primavera just loaded with fresh and colorful veggies.

- SERVES 6 -

Ingredients:

• 8 oz. fettuccini

• 2 Tbs. B.R. Cohn Extra Virgin Olive Oil

• 2 cloves garlic, crushed

• 1 zucchini, sliced thin

• 1/2 cup julienned carrots

• 1/3 cup green onions, cut into 1" pieces

• 1/3 cup quartered mushrooms

• one half cup snow peas, with ends trimmed off

• 3 ripe tomatoes, peeled, seeded and chopped

• 1 clove garlic, sliced

• 1 cup B.R. Cohn Chardonnay (or your favorite Chardonnay)

• 3 Tbs. fresh chopped basil

• Parmesan cheese for garnish

Preparation:

Bring a large pot of water to a boil. Add the fettuccine and cook over high heat until tender. Drain, rinse, drizzle with 1 Tbs. olive oil, and toss with crushed garlic. Set aside.

Sauté the vegetables in 1 Tbs. olive oil until just tender.

Add 1 cup Chardonnay and 3 Tbs. fresh chopped basil. Simmer for 1 minute.

Toss the pasta with the vegetable mixture and serve garnished with Parmesan cheese.