QUICK PASTA PRIMAVERA

• active time: This is a simple but str

Ingredients

2 large carrots, sliced diagonally

1/2 to 1/4 inch thick, 3 to 4 inches long or 1 yellow bell pepper sliced

1/2 cup fresh orange juice or water

1 very large white onion, cut in small wedges

20 to 30 snow peas (or 6 to 8 asparagus, 8 to 10 string beans, 8 to 20 broccoli florets, or zucchini), whole or trimmed, and cut in long strips (use whatever green vegetable is available)

12 ounces linguini or spaghetti

15 black olives

Paprika

8 tablespoons freshly grated

Parmesan cheese (optional)

1 teaspoon of Parkay liquid margarine (optional)

Directions

Put carrots and onion wedges in boiling water or orange juice and cook until carrots are tender, about 4 to 5 minutes, or microwave for 3 minutes in a plastic bag with a smaller amount of liquid. When carrots have cooked (about 3 minutes), add the linguini to another pot of boiling water and cook about 12 minutes. Drain. Add the snow peas to the vegetables the last minutes, cooking covered for 2 minutes. Place drained snow peas together near the edge of a large plate. Place drained onion wedges next to them also near the edge of the plate, then, the drained carrots, and lastly the linguini on one side. In the center, put the 15 olives (or toss everying together), sprinkle linguini with optional margarine, paprika, and Parmesan cheese. Then, pepper everything. Serve hot immediately.

Notes

Yield: 4 people Per Serving: 10 mg cholerol; 2 gm saturated fat Courtesy: The Mount Sinai Medical Center Department of Clinical Nutrition