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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 hr

    1 hr

    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.

    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 July 16, 2014

      45

      This was a nice summer dinner. I didn't measure the vegies and in the end wished I had added more. This is a good basic recipe. I think next time I will play with the spices to add a punch as it came out pretty mild. thanks for the great recipe!

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

      45

    Read All Reviews (19)

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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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