Fasta Pasta

I spent the day yesterday cleaning up flower beds and making room for the hyacinths and tulips forcing their way towards the sun. It was so beautiful, and it wasn't long before I had stripped off my jacket and was working in short sleeves. When I finished cleaning up and went inside, the sun disappeared behind the clouds, and before long it was raining...sleeting...lightly snowing...and I again was freezing. But it's all good, because this morning, the sun is shining and once again the temperature is rising, indicating what we are all anxiously awaiting...SPRING.
I thought you might enjoy this yummy recipe for Spring Pasta. Something about an abundance of vegetables makes me think of spring. You can substitute shrimp for the chicken or leave out meat all together. Although it has a cream sauce, it is lightened up by the lemon and fresh tomatoes on top. It, like the warm weather yesterday, is a hint of the good things yet to come.

2 chicken breasts, sliced thin
2 cloves garlic, minced
1/2 cup onion, diced
1 1/2 cup broccoli florets
1 1/2 cup asparagus, chopped
1 cup carrots, sliced thin
1 cup corn
1 cup tomato, seeded and diced
1/4 cup white wine
4 Tablespoons butter
2 cups skim milk, or cream
1/2 cup provolone, shredded, or Parmesan
zest and juice of half a lemon
salt and pepper
1/2 teaspoon paprika
one package of capellini pasta (angel hair), cooked al dente

In a heavy saute pan, over high heat, saute the onion, garlic, carrot, and chicken with the olive oil. Cook until chicken is just cooked, about eight minutes or so. Douse the pan with white wine, and cook for one minute more. Remove contents from pan and set aside.
Reduce heat to medium. Make a simple white sauce by melting the butter in the same pan and whisk in the flour. After the flour has cooked for thirty seconds or so, add the milk slowly, whisking constantly until sauce is smooth. Cook while stirring constantly for two minutes and then stir in the cheese. Do not let mixture come to a boil, but rather keep at a simmer. Add the chicken mixture back in as well as the broccoli, asparagus and corn. Add the spices and lemon and then toss with the pasta.
Top with fresh tomatoes.

Enjoy!