It's The First Day Of Spring - Finally Good News - Or Is It

Flowers - Color & Fragrance Wrapped Into A Beautiful Package

Yes sports fans it's official, Spring has finally arrived. Well according to the calendar that is, I was reading an article on Earthlink news this morning suggesting that our excitement might be a bit premature.

According to the article the weather might not cooperate. It states that on this first day of spring there's some bad news for the weather-weary nation - "Oh Yippee". In a nut shell it says

• Dry conditions will continue for California and the Southwest

• Much of the country remains in a deep freeze which will delay spring flooding into April in the upper Midwest through New England. 

• Below-normal temperatures are expected this spring across the northern U.S.

This is the "Annual Spring Outlook" released by the Federal Government, well here's what I say to that outlook "Phooey".

Flowers - Color & Fragrance Wrapped Into A Beautiful Package

So for any of you who have had enough of Winter and want to also say "Phooey" here something for you. I received an e-mail from Prevention (like many I get everyday) today with a recipe for "Springtime Pasta Primavera" that looks wonderful.

Pasta Primavera - Prevention

The recipe serves 4 - Prep Time is about 15min. - Cooking Time 10min. - Total Time 25min.

Ingredients

• 1/2 cup defatted chicken broth or dry white wine
• 4 cloves garlic,minced
• 1/2 cup chopped onions
• 1 large sweet red pepper, coarsely chopped
• 1 cup shredded carrots
• 1 cup thinly sliced zucchini or yellow summer squash
• 1 cup trimmed and halved snow peas
• 1/4 cup chopped fresh basil
• 1 package (9 ounces) fresh fettuccine
• 1 1/2 cups light ricotta cheese
• 1/2 cup low-fat sour cream
• 1/4 cup grated Parmesan cheese
• salt
• ground black pepper

Directions:

1. In a large skillet over medium-high heat, heat the broth or wine; when it is simmering, add the garlic and onions. Cook and stir for 3 to 5 minutes, or until the onions are soft but not browned. Add the peppers, carrots and squash; cover and cook for 5 minutes, or until the vegetables are soft. Add the snow peas and basil; cover and cook for 30 seconds. Remove the skillet from the heat. 
2. Cook the fettuccine according to package directions; drain.
3. Meanwhile, in a blender or food processor, puree the ricotta, sour cream and Parmesan; add to the sauteed vegetables. Add the fettuccine and toss to coat; season to taste with salt and pepper.

Recipe Tips

You can substitute about 8 ounces of dry pasta for the fresh fettuccine.

Flowers - Color & Fragrance Wrapped Into A Beautiful Package

"Yea Spring - Bring It On"