Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Asparagus, cut diagonally 4 Cloves garlic, finely
-into 1-inch pieces -chopped
1/2 lb Green beans, trimmed 1/4 c Chopped fresh flat-leaf
1/2 lb Zucchini, cut diagonally -parsley
-into 1/2-inch-thick slices 1 10-oz pk frozen green
1/2 lb Yellow squash, cut -peas, thawed
-diagonally into 1/2-inch 1/2 c Plus 2 T finely grated
-thick slices -Parmesan cheese
1 pk (12-oz) tomato-basil 1/4 c Pine nuts, lightly toasted
-spiral pasta 1/2 ts Salt
2 tb Olive oil 1/2 ts Ground black pepper

1. In 8-quart saucepot, heat water to boil- ing. Add asparagus and
green beans; cook 5 minutes or until tender-crisp. With slot- ted
spoon, remove them to medium bowl; cover bowl to keep warm.
Immediately add zucchini and squash to boiling water; cook 3 minutes
or until tender- crisp. Remove with slotted spoon and set aside in
bowl with other vegetables.

2. In the same pot of boiling water, cook pasta following package
directions.

3. Meanwhile, in large skillet, heat oil and garlic over medium heat;
cook until garlic softens slightly. Add parsley, peas, and cooked
vegetables; toss to combine. Cook, stirring gently, just until heated
through-about 5 minutes.

4. Drain pasta very well and return to its cooking pot. Add warm
garlic-vegetable mixture, 1/2 C Parmesan, the pine nuts, salt, and
pepper; gently toss to combine.

5. Transfer mixture to lg serving bowl. Sprinkle with remaining
Parmesan. Serve immediately or cool to room temperature and
refrigerate, covered, to serve cold.

Nutritional information per serving-protein: 11 grams; fat: 10 grams;
carbohydrate: 30 grams; fiber: 6 grams; sodium: 352 milligrams;
cholesterol: 5 milligrams; calories: 240.

Country Living/August/93 Scanned fixed by DP GG

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