Pasta Primavera

Heat water in the Dutch Oven fitted with the pasta insert; cook
pasta until al denté. Drain pasta. Remove pasta insert from Dutch
oven. Pour cooked pasta back in the Dutch oven.

Heat oil in the sauté pan. Add onion, squash, and carrots. Cook
for 3 minutes. Add remaining vegetables; cook 2-3 minutes. Add
garlic and wine or broth; simmer for 3 minutes. Place vegetable
mixture in Dutch oven. Cover and heat. Stir in tomato sauce, herbs,
and 1⁄3 of the cheese. Top each serving with remaining cheese.
Serves 6.

8-quart Dutch Oven

• 1 lb. pasta
• 1 T. olive oil
• 1 medium red onion, peeled and chopped
• 1 small butternut squash, peeled,seeded, and chopped
• 3 medium carrots, cut into matchsticks
• 8 oz. fresh mushrooms
• 1 green pepper, seeded and chopped
• 1 red pepper, seeded and chopped
• 1 yellow pepper, seeded and chopped
• 1 orange pepper, seeded and chopped
• 1 leek, sliced thinly
• 1 clove garlic, peeled and minced
• 1⁄2 cup dry white wine or chicken broth
• 6 cups tomato sauce
• 2 T. fresh herbs (basil, marjoram, oregano, and parsley), chopped
• 2 oz. Parmesan cheese, grated

Nutritional information
per serving
Calories 523 cal
Protein 22 g
Carbohydrates 96.1 g
Fiber 14.7 g
Potassium 1780 mg
Sodium 257 mg
Fat (12% calories from fat) 6.09 g
Cholesterol 6.56 mg
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