Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    Spring Vegetable Pasta-America's Test Kitchen

    Average Rating:

    1 Total Reviews

    Showing 1-1 of 1

    Sort by:

    • 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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    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
    Total Fat 30.1 g
    Saturated Fat 7.4 g
    Cholesterol 22.0 mg
    Sodium 426.3 mg
    Total Carbohydrate 115.0 g
    Dietary Fiber 11.5 g
    Sugars 12.4 g
    Protein 32.7 g

    The following items or measurements are not included:

    vegetable broth


    Over 475,000 Recipes Network of Sites