Weeknight Pasta Primavera
9 comments
Appears in Cook's Country April/May 2006
The average pasta primavera is a jumble of mushy, bland vegetables mired in a sticky cream sauce. We found a way to make the make the vegetables firm-textured and flavorful.
WHY THIS RECIPE WORKS
To keep the flavors in our Pasta Primavera recipe from getting muddled, we kept the vegetables to a minimum. We cooked the vegetables and pasta in the same heavily salted water, which saved on time and dishes, and ensured both components we...
