simple primavera recipes?

[fizzgig]

my primavera is veggies and oil, but i'm making it for a girlfriend friday night and she likes a cream sauce with hers.

i've poked around on the interwebs but am curious if anyone here has a tried and true recipe.

[siligut]

1. I use parsley, scallions, grape tomatoes, garlic, lemon juice, white wine, parm and egg

For the pasta, orecchiette or angel hair. Then a little oil in the skillet, first the chopped garlic, then quickly add the other vegs, give it a sec, then the hot, drained pasta. I premix the juice, wine, cheese and egg in a cup and add it while stirring with a spatula. Some salt, pepper, oregano and pepper flakes to taste. This makes a creamy sauce, but as you see no cream involved.

This is one of my favorite dishes. The orecchiette makes an even distribution easier, but angel hair is beautiful. Good luck

[fizzgig]

5. does it get eggy?

eggs are one of the few foods i'm not a fan of.

thanks for the recipe

[siligut]

11. The lemon and cheese are the strong flavors and the wine and garlic backs that up

Does Caesar dressing taste eggy to you?

Damn, fizzgig, I don't know what eggy means. Sulfury?

We love this recipe

[fizzgig]

12. if it's like caesar, i'll like it

i was kind of envisioning it being a bit scrambled

[siligut]

13. Then I can certainly understand your concern

Scrambled eggs and pasta, hmmm. No.

Think pasta carbonara, only with vegetables, lemon and wine instead if bacon and cream.

Does that help?

[BlueToTheBone]

14. wow this sounds good!

I'm going to use this with my veggie friends. Thanks!

[KC]

9. I want

to try this but can you give me an idea
on the measurements, esp the lemon juice and wine?

[siligut]

10. Sure, because I always measure everything

I just knew that someone would ask and of course you are completely correct in doing so, I will try

For two: Half a package of pasta, one whole egg, juice of one lemon and about equal amounts of wine and cheese (so two-three tbs of each). This makes a sauce about as thick as a Caesar dressing as it tightens up with cooking, coating the pasta.

I use sauvignon blanc. You can use dried roma tomatoes for this too. For the parsley, I use about half a bunch, chopped, maybe twenty tomatoes cut in half, three cloves of garlic, three scallions, green and white parts.

[kimbutgar]

2. What vegetables do you use?

[fizzgig]

6. haven't decided quite yet

but probably squash, zucchini, peas, carrots and maybe bell peppers

[bif]

3. You could make an alfredo sauce and add fresh vegetables

I'll bet that would be pretty tasty!

[fizzgig]

7. that would be good

i've never made an alfredo sauce, but i can't imagine it's all that hard.

[BlueToTheBone]

15. alfredo is pretty easy

you just have to stir constantly for a long time. The secret for great alfredo is grated nutmeg, imho . It gives it a very special flavor.

[LancetChick]

4. I use one of Giada's pasta primavera recipes

The veggies (carrots, zucchini, yellow summer squash, red & yellow bell pepper and onion) are cut into 2" long strips, tossed with olive oil, dried herbs, salt and pepper, and roasted at 450º for about 20 minutes, stirring halfway through, until the carrots are cooked and everything else is starting to brown. Then the cooked pasta is mixed with the vegetables and tossed with halved cherry tomatoes and enough reserved pasta water to moisten it. I'll bet you could substitute cream or white sauce for the pasta water, even though cream has no starch in it. Then season to taste and pass Parmesan. Actually, I like to mix Parmesan in before serving so that it gets melty and well-distributed, and then I pass the Parmesan at the table in case people want more, which I always do. If you discount chopping all the veggies, it's a very easy recipe.

[fizzgig]

8. i saw that one

maybe i could do a mixture of pasta water and cream, maybe a bit of white wine.

parm for sure!