Conchiglie Primavera
30 minutes or fewer
Serves 4
"Sicillans were doing pasta shapes well before everyone else in Italy and creating shapes to go with certain pasta sauces," explains Locatelli. Here, Erm, chewy shells (conchiglie) stand up to the textures of sautéed vegetables while catching the bright flavors ofthe lemony sauce.
3 Tbs. olive oil
2 cloves garlic, minced (2 tsp,)
1 small yellow squash, cut into 3/4-inch pieces ( 8 oz.)
8 oz. asparagus, trimmed and cut into 1-inch pieces (1 1/2 cups)
1 Italian frying pepper or 1 small yellow bell pepper, cut into 1-inch pieces (1 cup) 4 oz. green beans, halved (1 cup}
2 cups cherry tomatoes, halved
1 small fennel bulb, grated, plus 1 Tbs. chopped fennel fronds
2 Tbs. Iemonjuice
1 Tbs. choppedfresh mint
1 .Cook conchiglie according to package directions.
2 .Meanwhile, heat oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add squash, asparagus, frying pepper, and green beans; saute 5 minutes, or until crisp-tender.
3 . Drain conchiglie, and transferto large bowl. Add sautéed vegetables, tomatoes, grated fennel, fennel fronds,
lemon juice, and mint; toss to combine. Season with salt and pepper, ifdesired.
PER 2-CUP SERVING 305 cal; 9 g prot; 11g total
fat (2 g sat fat); 45 g carb; U mg chol; 28 mg sod;
6 g fiber; 7 g sugars
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