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 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.
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