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    You are in: Home / Recipes / Pasta Primavera Recipe
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    Pasta Primavera

    Average Rating:

    2 Total Reviews

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    • on July 09, 2012

      This didn't go over as well as I thought it would. We generally love anything full of cream & butter! Everybody ate it but nobody was very impressed. :( Are the vegetable measurements correct? I basically ignored them & used 2 small crowns of broccoli - about 2c - which i cooked for 1 minute by adding it to the pasta while it was cooking. I didn't use mushrooms. I used 1 red bell pepper sliced thinly & the sliced quartered, 1 carrot shaved with a peeler into strips & 1 zucchini quartered & diced. I added these to the cream & butter mixture to essentially poach them since none required much cooking. This sauce is kind of like a cross between alfredo & primavera. It is also kid of bland. I added some crushed red pepper & an extra dose of salt in addition to the s&p but it needed more *something* maybe cayenne? or oregano? I LOVE how the tomato sauce turned the sauce a lovely pink hue. Made for Veggie Swap 7/12.

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    • on January 08, 2006

      This was very good but for some reason I found the sauce to be a little too thin for our taste so I added in some grated Parmesan cheese and that seemed to thicken it slightly, I subbed sauteed fresh mushrooms in place of brocolli, and used spaghetti, all in all a tasty pasta dish and the egg yolks add to the creaminess of the sauce! thank you!...Kittencal:)

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    Nutritional Facts for Pasta Primavera

    Serving Size: 1 (265 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 786.8
    Calories from Fat 746
    Total Fat 82.8 g
    Saturated Fat 51.4 g
    Cholesterol 351.3 mg
    Sodium 434.4 mg
    Total Carbohydrate 8.9 g
    Dietary Fiber 0.9 g
    Sugars 1.9 g
    Protein 6.1 g


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