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.
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.
