Pasta Primavera by any other name is really just the same

Family Friendly Plant-Based Recipes

As we wrote our cookbook we put together all the recipes that we cooked often and our families loved. Amid those recipes there was a recipe for Pasta Primavera and also a recipe for Pasta with spring vegetables both recipes are made with whole grain pasta and lots of fresh veggies but each had completely different sauces. So we decided to include both of them in the cookbook. What I found out later is that Pasta Primavera simply means pasta with spring vegetables.
So the truth of the matter is we have to Pasta Primavera recipes in the book. Both are very good and very different it is a great way to add variety to an Italian day on your menu. Here is the recipe for the Pasta with spring vegetables.

Pasta with Spring Vegetables

2 tablespoons oil
1/2 cup red onion, diced
2 cloves garlic, minced
4 stalks celery, diced
1 cup carrot, diced
1 pound fresh asparagus, green beans, or broccoli, cut into 1-inch pieces, or 1 cup leafy greens
1 medium zucchini, diced
2 teaspoons salt
2 cups vegetable broth
1/2 tablespoon cornstarch
1 package (14 ounce) whole grain angel hair pasta, cooked according to package directions
2 cups tomatoes, diced or grape tomatoes
6 to 10 leaves fresh basil leaves, or 1 teaspoon dried basil
1/2 teaspoon dried oregano
dash cayenne pepper, to taste (optional)

1. Heat oil in a large skillet over medium. Add onion, garlic, celery, and carrots; cook until softened, stirring occasionally, about 8 minutes.
2. Add asparagus, zucchini, and salt to skillet; cook until vegetables are just softened, about 4 minutes.
3. Meanwhile, whisk broth and cornstarch together in a small bowl.
4. Add broth and remaining ingredients to skillet; bring to a boil over high heat and cook until slightly thickened.
Makes 8 servings.