Tuesday, June 11, 2013

Pasta Primavera

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A while back, I made this pasta primavera dish to take to a family dinner, mostly because I was trying to think of something yummy for my daughter-in-law who is vegetarian (it's not vegan, but could easily be converted by using a nut milk instead of the cream).
I've made this before, but never use a recipe. I just throw it together. It is really just your basic white sauce made with real butter and cream, with sauteed garlic and onions added. I also blanch the vegetables very briefly (just throw vegetables into boiling water) and take them back out about 30 seconds later.

HOWEVER, do add a teaspoon or so of baking soda to your boil water - This will make your vegetables come out with bright colors. Otherwise, your greens will fade to a very non-appetizing greenish-gray color.
The veggies and the cream sauce are added to pasta cooked "al dente," (not too done). Then add some cheese ( I added some parmesan and some grated farmer cheese ) and top with cheese ( I used mozarella and farmer cheese ).
Then bake about 25 minutes or until bubbly with the cheese nicely melted.