Pasta Primavera 

This is an outstanding recipe. I pulled all leftover veggies, used a mandolin for lovely thin slices of squash and onions, added carrots. I had some left over spaghetti that I cut in 3 inch lengths, added to pot. It is not too rich nor heavy.

Made it last night, followed the recipe and would say it’s 4-star worthy. I agree with one reviewer who said the shallot was too much so if I make it again, I’ll skip it. That said, if I didn’t have a mandolin, I’d say it wasn’t worth the effort.

Wondering how this keeps cold? We made it and ate it all in one sitting! Hoping to bring this to a party but as a cold pasta salad, has anyone had any success?

Used broccoli, carrots, zucchini, 3 huge shallots, and half a slightly wilted head of garlic for the veggies. Added chicken we should have grilled yesterday, chicken broth for the vegetable broth, and pecorino for the Parmesan (and almost managed to clean out the fridge before vacation!). Only used half the amount of pasta, which turned out to be perfect for the amount of sauce. Other than that, this was an excellent recipe!! Lovely light, fresh flavor, even with the crisper drawer rejects!

There are hundreds of varieties of Pasta Primavera. This one popped up as recipe-of-the-day. It was perfect for the 100-degree day we were having. What makes this one different is the sauce. Sauteeing each addition of the veg adds more flavor. Use whatever veggies you like & leave out the ones you don't. A tip for using raw red onion is to slice it first, then let it soak in some ice water for about 10 min. It cuts the bite.

Lovely recipe. I think it could use a little kick. Maybe red pepper flakes.

Excellent with the addition of grilled chicken as a protein

I made this for lunch today, it was sooo good!

The fat in the cream keeps the lemon from curdling the cream so I just resigned myself to a few extra calories. We eliminated the red onion and red pepper (personal pref) and added some red pepper flakes. Delicious!

I use 2% evaporated milk for any recipe that calls for heavy cream, and the results have been fantastic.

Very delicious. Used broccoli, bok choy, zucchini, leftover corn from corn on the cob, garlic, lemon, Parmesan, added some chopped tomatoes, basil, a mild pepper, and roasted chopped eggplant. Didn’t have heavy cream. Used half and half and a little extra butter. Mixed with cooked penne. A really nice summer meal utilizing the veggies we had!

If you need to substitute the heavy cream for a vegan substitute, I recommend warm almond milk with potato starch, tapioca or arrowroot flour, blended into the warn almond milk as a slurry to avoid clumping and graininess. I have a family member who is allergic to coconut, and it works as a substitute for coconut milk n my curries. It should work here.

For many years I have been making pasta with yogurt and whatever veggies I have since I am lactose intolerant. One of those necessity is the mother of invention home recipes. Works fine. You can add some grated parm and black pepper to smooth out the yogurt taste if you want, and whatever fresh herbs go with your veggies.

I haven’t made yet, but a good alternative to heavy cream is cashew cream. Blend about an equal amount of raw cashews and water in high speed blender. Adjust water as needed. Soak cashews first if using a regular blender.

I used half and half instead of heavy cream. And added mushrooms and spinach as well. The sauce was delicious.