Fahrmeier Farms

2-for-1 Pasta Primavera Recipe By Woman's Day Kitchen from Woman's Day; August 4, 2009 | August 4, 2009 Active Time: 15 minutes Total Time: 35 minutes Recipe Ingredients 1 box (about 14 oz) whole-wheat penne 2 Tbsp olive oil 1 1⁄2 lb zucchini, quartered lengthwise, sliced crosswise 1⁄2 lb yellow summer squash, quartered lengthwise, sliced crosswise 1 Tbsp minced garlic 1 box (9 oz) frozen peas 1 can (14 1⁄2 oz) reduced-sodium chicken broth 12 oz plum tomatoes, chopped Serve with: grated Parmesan and crushed black pepper Recipe Preparation You’ll get two meals from this chockful-of-veggies pasta. Save the leftovers (about 8 cups) and toss with Italian dressing, or just a bit of red wine vinegar, for a healthy pasta salad lunch. 1. Bring a large pot of salted water to a boil. Add pasta and cook as package directs; drain pasta and return to pot. 2. Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minutes or until crisp-tender. 3. Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer. 4. Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat. Transfer about 8 cups of pasta to a plastic container with a tight-fitting lid and refrigerate up to 2 days.

Ingredients: 1 bunch fresh asparagus spears 1 cup water 1 cup white wine vinegar 1/4 cup brown sugar 4 cloves garlic, crushed 1 jalapeno pepper, seeded and julienned 4 sprigs fresh thyme 2 tablespoons Old Bay Seasoning TM 2 bay leaves 1 teaspoon salt 6 whole black peppercorns Directions : Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar. Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute. Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving. Nutritional Information Servings Per Recipe: 10 Amount Per Serving Calories: 37 Total Fat: 0.2g Cholesterol: 0mg Sodium: 566mg Total Carbs: 8.5g Dietary Fiber: 1.5g Protein: 1.3g