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    You are in: Home / Recipes / The "Perfect" Pasta Primavera Recipe
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    The "Perfect" Pasta Primavera

    The "Perfect" Pasta Primavera. Photo by lazyme

    1/2 Photos of The "Perfect" Pasta Primavera

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    HEP MEP's Note:

    Courtesy Of Ms. Jane Brody and her Good Food Cookbook printed in 1985. We loved this stuff,and I made it a lot on weekends, especially in the summer when vegetables were cheap and abundant,before that Kiddo came along. I'd usually make more pasta,since I was going through all the work anyway,and more of the vegetables we liked the best. It would usually last us for about 3 meals. It is very time consuming, but,really worth it when you're finished. And like any recipe, feel free to add any other vegetable or seasoning you like.

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    Ingredients:

    Servings:

    Units: US | Metric

    SAUCE

    Directions:

    1. 1
      Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchiniø- or squash,and corn) as indicated, combine them and keep them warm.
    2. 2
      In a skillet, saute the garlic in the oil for 1 minute,but do not brown.
    3. 3
      Add the tomatoes,mushrooms,carrot,parsle and pepper,and cook the mixture for about 5 minutes.
    4. 4
      Add this to the reserved vegetables, tossing ingredients gently to combine them well.
    5. 5
      To prepare the sauce, in a small heavy saucepan, melt the butter or margarine,and add flour,whisking the roux over med.
    6. 6
      -lowheat for 1 minute- gradually add the milk and broth,stirring constantly till the sauce thickens slightly.
    7. 7
      Stir in the Parmesan and basil,and heat the sauce over med.
    8. 8
      -lowflame,stirring until cheese is melted.
    9. 9
      Pour the sauce over the veggie mixture and toss gently to coat.
    10. 10
      Cook the spaghetti or linguine al dente,drain and keep warm.
    11. 11
      Place the cooked pasta in a large warmed bowl and spread the veggie and sauce mixture over the pasta, toss the the pasta gently,once or twice, and serve with additional Parmesan, if desired.

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    Ratings & Reviews:

    • on July 06, 2010

      I'm not leaving any stars because I don't know what went wrong. I doubled the sauce recipe, but it didn't thicken, and the cheese didn't melt, just clumped. The flavor was good, but the sauce was way too thin, and there were little mounds of cheese everywhere.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2012

      45

    • on April 18, 2012

      55

      I made this pasta primavera recipe last night and it came out delicious! I used half parsley half cilantro so I got both flavors. I used shallots instead of regular onion, and I also used shredded Parmesan instead of grated. I had all the veggies except peas.. so I skipped the peas.

      I used bowtie pasta just for fun! (I included a photo even though I'm not very good at capturing the beauty of the food). The sauce came out very well. I read someone's review that said it was too thin... so I watched it carefully and very slowly added a little more flour. I added "too much" basil by mistake, but found that more basil was spot-on and delicious!
      Once the cheese was added it worked like a charm.

      Thanks for this recipe. I added it to my bookmarks to use again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)

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    Nutritional Facts for The "Perfect" Pasta Primavera

    Serving Size: 1 (325 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 581.4
     
    Calories from Fat 105
    18%
    Total Fat 11.7 g
    18%
    Saturated Fat 4.4 g
    22%
    Cholesterol 17.2 mg
    5%
    Sodium 376.1 mg
    15%
    Total Carbohydrate 97.5 g
    32%
    Dietary Fiber 8.3 g
    33%
    Sugars 6.5 g
    26%
    Protein 25.5 g
    51%

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