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    You are in: Home / Recipes / Spring Vegetable Pasta-America's Test Kitchen Recipe
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    Spring Vegetable Pasta-America's Test Kitchen

    Average Rating:

    1 Total Reviews

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    • on June 10, 2012

      A production worth the effort, this technique helps me approximate one of my favorite restaurant dishes: an easy (although time-consuming) delicate sauce that sets off the dish exquisitely. It's a 3-pot dish... First you create an ultra concentrated vegetable stock and save 5 quarts in a pot... Then you saute the vegetables in a Dutch oven, and save them in another pot. Finally, you cook the noodles and add back the vegetables and ultra stock, herbs, and Parmesan cheese. You end up with very little sauce, per se, but the noodles have already soaked up the wine and oil. We liked the herbs named in the recipe - mint goes especially well with peas - but this recipe lends itself to different herb combinations, perhaps with thyme or tarragon replacing the mint. Made for Summer Photo Tag game.

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    Nutritional Facts for Spring Vegetable Pasta-America's Test Kitchen

    Serving Size: 1 (328 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 894.7
     
    Calories from Fat 271
    30%
    Total Fat 30.1 g
    46%
    Saturated Fat 7.4 g
    37%
    Cholesterol 22.0 mg
    7%
    Sodium 426.3 mg
    17%
    Total Carbohydrate 115.0 g
    38%
    Dietary Fiber 11.5 g
    46%
    Sugars 12.4 g
    49%
    Protein 32.7 g
    65%

    The following items or measurements are not included:

    vegetable broth

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