Pasta (or Grains) Primavera

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Restaurant recipes for pasta primavera assume the cook has at his or her flank an army of sous-chef’s who are dicing, chopping, blanching, and precooking an array of spring vegetables before she or he even begins to assemble the dish.

My version is designed for the ordinary home cook and achieves the same taste as restaurant versions. Instead of cooking each vegetable separately and then assembling the lot with the pasta, I cook them in a single skillet, beginning with the ones that