Farmer's Market Finds--Pasta Primavera with 2 types of squash

I love summer vegetables, and going to the Farmer’s Market always gives me the opportunity to buy beautiful produce and turn them into a delicious dinner. I adapted this recipe from a Cooking Light Pasta Primavera dish that I came across a few years back. I don’t make it that often, but when I do I am always amazed by how rich and creamy the cream and the parmesan make it.

Pasta Primavera with yellow and green squash
4 servings
9 points per serving
400 calories, 10 grams fat, 5 grams of fiber

Ingredients

6 baby carrots, cut into spears
8 ounces of uncooked penne
1 green squash, cut into ½ inch thick half-moons
1 yellow squash, cut into 1/3 inch thick half-moons
1 small carton of Baby Bella mushrooms, sliced
3/4 cup canned green peas
1 teasppon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/4 cup white wine
1/3 cup light cream
1 tablespoon fresh lemon juice
1/4 cup grated parmesan cheese
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley

Directions
-Bring 2 quarts of water to a boil in a large pot.
-Add carrots; cook 3 minutes.
-Remove with a slotted spoon.
-Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.**
-Spray large nonstick skillet with PAM and heat over medium-high heat. Add both types of squash and the mushrooms; sauté 3 minutes.
-Add carrots, peas, salt, pepper, and garlic; sauté 2 minutes.
-Stir in wine, scraping pan to loosen browned bits. Allow to reduce for 5 minutes.**
-Stir in cream and juice; cook 1 minute.
-Add pasta and cheese; stir well to coat. Remove from heat; stir in basil and parsley.

** Note: You can make this sauce ahead of time, but I would recommend the following two modifications:
1) Do not cook the pasta until right before you are serving the dish. Otherwise the pasta will suck up all of the sauce and you will have a very dry pasta dish.
2) Prepare the recipe and STOP once you have added the wine and reduced the sauce. Store the sautéed veggies and the wine sauce in a sealed container in the fridge. On the night you are serving, heat the veggies and wine sauce up in a large pan, and then add the cream, parmesan, lemon juice, basil and parsley. You will end up with a much more creamy meal.

Healthy meals to nourish your mind.