Pasta Primavera

Cook a 12-ounce package of fettuccine or thin spaghetti in boiling water according to package directions. Place cooked pasta in a strainer over the pot of boiling water. When you're ready to serve it, simply dip it quickly back into the water to reheat. This works especially great when your family is ready for seconds and the pasta has been sitting for awhile.

Place 1/4 cup red wine and 1/4 cup red wine vinegar in a large skillet and bring to a boil. Chop 1/4 cup onion and 1/2 cup sweet red pepper, 1/2 cup green or orange pepper, 1 cup sliced mushrooms, and 1 cup broccoli florets or zucchini or yellow squash (or some of each). Also cut 1/2 cup of grape or cherry tomatoes in half. Chop 3 Tablespoons green olives.

Add onion and peppers to the skillet with 2 cloves minced garlic and saute 3 minutes. Add broccoli, squash, olives and 1 Tablespoon fresh basil or 1/2 teaspoon dried basil. Cook until vegetables are crisp-tender. Stir in tomatoes and juice from half a lemon. Cook 1 minute. Remove vegetables, leaving the sauce. Stir in 1/4 cup sour cream. Mix well. Return vegetables to skillet and mix with sauce. Serve over warm pasta. Sprinkle with grated cheese and fresh basil or parsley.

Yield: 6-8 servings