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
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.