The "Perfect" Pasta Primavera

Total Time
2hrs
Prep 1 hr
Cook 1 hr

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.

Ingredients Nutrition

Directions

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

Reviews

Most Helpful

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.

bgifford July 06, 2010

I was looking for a lower calorie version of a creamier pasta and this seemed to fit the bill. This is a good base recipe that I felt needed some tweaking. I made some changes and it came out pretty good. I'd give my version 4 stars as there is still a little room for improvement. What I did differently: I used 2 Tbs of flour (any cream sauce I've made always uses an even flour to butter ratio) and 2 Tbs of margarine. The sauce coated the pasta and veggies nicely and did not sink to the bottom of the bowl. I added a few shakes garlic powder to the sauce and used dried basil (would not leave that out). I roasted my veggies using olive oil, garlic, and salt. I omitted the parsley, though next time I would use it to see if that is the extra punch of flavor I was missing. I might even try adding a small squeeze of lemon for a touch of acidity and flavor next time. I also added sauteed shrimp. I will make this again and continue to tweak it. My husband and toddler enjoyed this dish. I love how colorful it can be and how much lighter it is compared to other cheese sauces. No cream or half and half needed! No stars because I do not like to rate a recipe if I make several changes. Thank you Hep Mep for posting!

EK December 01, 2016

This makes a lot! We could have halved the recipe and still had plenty. I read some of the reviews about the sauce being thin, so I used cream instead of milk. I hate to say it, but my sauce was still thin. Regardless, the family still enjoyed it. Next time I will play with the veggies to suit my families personal tastes. I will also add some seasoning, as we all added additional parm, fresh grated pepper and used the garlic and sea salt grinder.

whtbxrmom June 03, 2015

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