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Pasta Primavera

From

April​/May 2006

Pasta Primavera

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 weren’t bland. Timing is crucial; we used a timer and kept track of how long each vegetable cooked. The mushrooms lend our Pasta Primavera’s sauce a pronounced meatiness—but only if you let them brown properly before adding the other ingredients.

Serves 4

The test kitchen prefers the hearty strands of egg-enriched fettuccine usually sold in 12-ounce boxes. We found that you need to salt the water used to cook the pasta and vegetables quite heavily to make sure they emerge nicely seasoned.

Ingredients

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