Ingredients
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1
-
1
-
1
-
1
-
1
-
1
-
1
-
1 - 2
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1/2
-
1/2
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-
-
-
-
Directions
The “Perfect” Pasta Primavera, 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., This is a great recipe. Just change it to fit your own personal likes and vegetables. I don’t use any animal products so no dairy and no oil. use my own homemade vegan parmesan cheese. This is a regular on our menu. You can easily thicken this with rice flour just add until it is thick enough. Rice flour is great to use because it does not clump or taste gooey!!! Even if you walk away you can come back and stir it back in with no problem. Well worth making and a regular for us., 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: 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!
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Steps
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1
Done
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Stem or Blanch the Various Vegetables Broccoli, Asparagus, Peas, Zucchini- or Squash, and Corn as Indicated, Combine Them and Keep Them Warm. |
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2
Done
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in a Skillet, Saute the Garlic in the Oil For 1 Minute, but Do not Brown. |
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3
Done
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Add the Tomatoes, Mushrooms, Carrot, Parsle and Pepper, and Cook the Mixture For About 5 Minutes. |
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4
Done
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Add This to the Reserved Vegetables, Tossing Ingredients Gently to Combine Them Well. |
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5
Done
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to Prepare the Sauce, in a Small Heavy Saucepan, Melt the Butter or Margarine, and Add Flour, Whisking the Roux Over Med. |
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6
Done
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'-Lowheat For 1 Minute- Gradually Add the Milk and Broth, Stirring Constantly Till the Sauce Thickens Slightly. |
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7
Done
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Stir in the Parmesan and Basil, and Heat the Sauce Over Med. |
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8
Done
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'-Lowflame, Stirring Until Cheese Is Melted. |
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9
Done
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Pour the Sauce Over the Veggie Mixture and Toss Gently to Coat. |
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10
Done
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Cook the Spaghetti or Linguine Al Dente, Drain and Keep Warm. |
