Show B2 — The Herald Journal Logan Utah Tuesday March 5 2002 ' V J ' is oafleal seaiscm flor ¥DnBs BATON ROUGE La (AP) — In spite of its Italian name and near classic status pasta primavera is not a dish from the Old Country It was created by New York City chef- restaurateur Sirio Maccioni Maccioni owns Le Cirque 2000 4 renowned French restaurant in Manhattan According to food historian and restaurant critic John Mariani Maccioni was entertaining a group of chefs at a hunting camp in Canada in 1975 It had been a long evening everyone was ravenous — but no one wanted to eat anything too heavy ' because of the late hour Maccioni went into the kitchen grabbed a bunch of fresh vegetables and made up two sauces a cream sauce and a fresh tomato sauce He steamed the vegetables and served ' them pnd the sauces over fettuccine The dish was a sensation Maccioni dubbed it pasta primav-er- a — it’s a wonderfully light evoca- tion of sunshine and spring growth and “primavera" means spring in Italian He put it on his restaurant’s menu where it was soon the most popular item and was copied every- - ' o P’OBtlDSIWSG’SI “The Kalian American Cookbook” by John Mariani and Galina Mari- ani) ' ' ’’ 1 - AP photo With the Lenten season now under way this vegetable dish seems just right for late winter dinner tables Pasta primavera is not a quick-fi- x dish but it is an adaptable dish Use whatever vegetables you like The original Le Cirque recipe calls for steaming the vegetables more recent variations suggest roasting the veg- etables Try both and see which you classic Pasta Alla Primavera is topped with two sauces a buttery cream sauce and oHve sauce A wonderful dish results when these ingrecKents are tossed with favorite spring vegetables The etable version Pasta Alla Primavera which looks like a green vegetable bouquet to me The roasted vegetable version dubbed Grilled Vegetable Primavera here is heavier and the sauce is cheesier The Lighter Pasta Frimav- d rather than on’s sauce is broth-base- prefer If you choose to roast the vegeta- bles you will dp better using a firmer pasta such as penne or shell because the roasted vegetables are heavier and will overwhelm thin spaghetti or fettuccine It’s important to cut the fresh vegetables into uniform-siz- e pieces You ’ can't expect chunks of carrot for instance to cook in the same amount of time that a delicate snow pea takes If you don't want to be cooking vegetables in steps or separate batches keep in mind the size texture and cooking time of the vegetable combination you choose Recipes for three variations of : pasta primavera follow I prefer the classic steamed veg- - 2 yellow squash cut lengthwise into long sticks 2 zucchini cut lengthwise into ' long sticks 2 carrots peeled and cut diagonal- ly into chips 1 sweet onion quartered and sepa- - : rated (I used an OSO onion) 1 red bell pepper seeded and cut lengthwise into quarters Ital- 3 tablespoons reduced-calor- ie ian dressing : 8 ounces uncooked penne pasta 2 tablespoons flour can evaporated milk 2 ounces (about 14 cup) Neufeluh tel light cream cheree 14 cup shredded mozzarella cheese 2 tablespoons shredded or grated fresh Parmesan cheese 12 teaspoon salt 14 teaspoon cracked blade pepper Combine squash zucchini carrots onion and bell pepper in a large bowl Toss with Italian dressing Pour vegetables into a baking pan and rbast in the oven over medium-higheat 350 F to 400 F 5 to 7 minutes or until tender turning occasionally: Cool vegetables slightly and coarsely chop set aside Cook pasta according to package directions omitting salt ana oil drain n Place flour in a skillet stirmilk add gradually evaporated ring until well blended Cook over medium heat until slightly thick sti-rring constantly Add cheeses salt and pepper stirring with a wire whisk Until cheeses melt Add chopped vegetables to die skillet of cheese sauce and stir to heat die vegetables through Pour the vegetables and cheese sauce over die pasta in a bowl toss gendy to coat Serve immediately Makes 4 servings Nutrition information per serving: 430 cal 84 g fat 23 mg chol 607 tag sodium (Adapted from a recipe in “Discover Dinnertime” by Susan Dosier and Julia Dowling Rutland) 12-oun- ce where' ' ' Grilled Vegetable Primavera cream-base- d Children usually prefer the roasted vegetable version but no one tasting any of these dishes will ask “where’s the meat?” Pasta Alla Primavera cup sliced zucchini cup sliced broccoli 1 1 ' package frozen-sno- cup frozen baby green peas 6 asparagus spears sliced ' 10 white mushrooms sliced peas 1 1 heaping tablespoon salt prefer- ably kosher 1 pound fettuccine 2 tablespoons olive oil 13 cup pignoli (pine nuts) 2 teaspoons minced garlic 12 cup chopped flat-le- af parsley Freshly ground black pepper and additional salt 12 cup freshly shredded Parmesan cheese 5 12 tablespoons 'unsalted butter 1 cup whipping cream 13 cup chopped fresh basil or 1 tablespoon dried sweet basil flakes 2 tomatoes coarsely chopped Fit a steamer basket or mesh Qolander into a large pot Add a small amount of water to the pot and bringtoaboiL Place the zucchini broccoli snow peas baby peas asparagus and mushrooms in the colander cover and steam until tender about 3 minutes Rinse the vegetables under cold water and allow to drain in the colander If you couldn’t get fresh basil sprinkle the dried sweet basil flakes over the steamed vegetables as they drain (If you have fresh basil add it later as indicated) Cover die cblan-de- r so that the dried basil will hydrate in the moisture from the ‘cooling vegetables - oH and garlic n skillet Meanwhile in a heat 1 tablespoon olive oil over medium heat Add the pignoli and garlic and cook stirring until they begin to turn golden 2 to 3 minutes Add the remaining 1 tablespoon olive oil and then the steamed vegetables Next add the parsley and salt and pepper to taste Cook until all the ingredients are heated through 2 to 3 minutes Drain the fettuccine and pour it ' into a bowl Pour the vegetables over die fettuccine In a separate saute pan heat die Parmesan cheese butter cream and fresh basil if you were able to find it Heat thoroughly to blend die cheese and cream Pour this cream sauce over the vegetables and pasta and toss Scatter chopped tomatoes on top Serve cast-iro- -- venion in cast-iro- 2253 Happenings training Rape Center The ' ' Rape Recovery at Your Community Connection is currently recruiting volunteer rape survivor advocates There will be a free training offered at YCC 2261 Adams Aver Ogden Advocate training will begin March 12 Topics will include crisis intervention offender profile diversity risk reduction rajpe trauma syndrome spousal rape arid more The presentations will be facilitated by ' trained professionals The tjraining would be 40-ho- ur ' ed h Bring a large pot of water to a boiL Add die salt and the fettuccine Code until al dente immediately Makes 6 servings (Recipe adapted from foil-lin- enforcement officers and mental healthhealthcare professionals For further information or to register contact Mary Kartak at (801 ) 394-94- 56 Scholarship offer The Susan Grey Blue Sky Scholarship is now available from the USU Women’s Center Taggart Student Center Room 310 Eligibility :under- graduate junior or senior GPA and women 2S-plu- s enrolled for a minimum of 6 credit hours for fall 2002 or graduate women 30-plGPA and enrolled for a minimum of 6 credit hours Criteria: majoring or minor-in- g in visual arts can include an emphasis in the following: painting ceramics photogre art phy and Deadline Friday April 5 us : appropriate for concerned citizens college students (credit may be available) law MOVIEStS 2450 North Main We Were Soldiers m 5l5fcl5SMn215 MharlMUi Queen of die Damned StfASwi 200 4X7Q5945 Count Of Monte Qisto ro-i- j 440Z13ftSSrtt&2eS Dragonfly rerii 43S Z00 30SrtSSun2K) A Beautiful Mind rei 4a5ZKMSSrttSu200 re-- i 4:30 705 MOf Soft Super froopers H 435235 Big Fat Liar re ' 7:10 -- Sc A Sun Sun ' 210 V 20) CACHE VALLE Y3 1300 North Main Mlind fcuMal f n tLiS2g2LU A Wblc fe Rananmr re MO tots 210 M M3lrf32Q5 prices are V ‘i fat mote ’’ HflPTMD REELtTIME : $5-$- 8 ' vii-t- hi Hie Bedroafli M Information $1 3 G V ) -- fcUOfficeO 7976305 v or USTG79M50t)l t 4- - 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