1/2 Photos of The "Perfect" Pasta Primavera
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.
My Private Note
Units: US | Metric
- 1 cup broccoli floret, steamed for 5 minutes
- 1 cup asparagus, cut in 1 inch pieces,steamed for 5 minutes
- 1 cup sugar snap peas or 1 cup snow peas, blanched for one minute
- 1 medium zucchini or 1 medium summer squash, unpeeled,sliced in half lengthwise,then cut into 1 inch chunks and blanched for 1 minute
- 1 cup corn kernel (canned,or if fresh or frozen,blanched)
- 1 tablespoon finely minced garlic (about 3 large cloves)
- 1 tablespoon olive oil
- 1 -2 tomato, diced
- 1/2 cup fresh mushrooms, sliced
- 1/2 cup shredded carrot
- 1/4 cup finely minced parsley
- 1/2 teaspoon fresh ground black pepper
- 12 ounces regular spaghetti or 12 ounces whole wheat spaghetti or 12 ounces linguine
- 1Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchiniø- or squash,and corn) as indicated, combine them and keep them warm.
- 2In a skillet, saute the garlic in the oil for 1 minute,but do not brown.
- 3Add the tomatoes,mushrooms,carrot,parsle and pepper,and cook the mixture for about 5 minutes.
- 4Add this to the reserved vegetables, tossing ingredients gently to combine them well.
- 5To 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.
- 7Stir in the Parmesan and basil,and heat the sauce over med.
- 8-lowflame,stirring until cheese is melted.
- 9Pour the sauce over the veggie mixture and toss gently to coat.
- 10Cook the spaghetti or linguine al dente,drain and keep warm.
- 11Place 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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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
- Total Fat 11.7 g
- Saturated Fat 4.4 g
- Cholesterol 17.2 mg
- Sodium 376.1 mg
- Total Carbohydrate 97.5 g
- Dietary Fiber 8.3 g
- Sugars 6.5 g
- Protein 25.5 g