Name: 30-Minute Pasta Primavera
Ingredients:
Instructions:
Comments: 9/3/10 - used 1 yellow squash (nearly 2 cups), 1 broccoli head
(more than 1 cup), 2 carrots. Should have increased
pasta and sauce by at least 50%
9/23/10 - The zucchini & broccoli filled ~1.8 cups, the carrots
~1.5, I doubled the amount of sauce and pasta;
The slowest cooking was the thickening of the sauce.
2/7/10 - I cut back to the original quantities. Used cilantro
in place of basil and shredded Mexican blend cheese
in place of Parmesan. I added a handful of red bell
peppers. The flavor was very mild. We added hot
sauce.
6/4/11 - Cooked mushrooms in saucepan before melting margarine;
poured vegetables over cooked pasta & then poured sauce over both
and mixed together
9/08/11 - Cooked mushrooms in margarine, doubled sauce and
pasta, combined as on 6/4/2011
2/21/2012 - Updated recipe to add mushrooms, increase pepper
from 1/8 teaspoon to 3/4, basil from 1/2 teaspoon to 1, and
cheese from 2 tablespoons to 3.
5/16/2012 - Good. Could have used a little bit more pasta.
2/15/2018 - I substituted broccolini for broccoli, added
a small onion, and used 2 teaspoons of basil. I used a half box of
rotini, which was about 2 cups. The result was a lot of food, probably
8 servings.
7/15/2018 - Here are the quantities: 1 1/2 cup of "quick cook" rotini,
1 zucchini (1 1/2 cup), 1 carrot (3/4 cup), 2 cups broccoli,
1 sliced green pepper, 1 cup sliced mushrooms, 2 tablespoons butter,
and seasoning as given. We got about 6 servings.
4/14/2019 - This dish included 1/2 broccoli head, 2 large carrots,
and about double the amount of the other items.
5/29/2021 - I used 1 2/3 cup of broccoli, 1 cup of carrots, 2 cups
of sliced zucchini (1 zucchini), 1 1/2 cups of dry fusilli, 2 tablespoons butter,
1 cup of milk, 2 tablespoons basil, 3/4 teaspoon pepper, and
3 tablespoons Parmesan cheese. It gave us 4 servings.
8/24/2021 - I used 1 cup of frozen chopped broccoli in place of fresh, and
added a cup of red bell pepper along to the other ingredients.
The pasta, before being cooked, was 1 1/2 cup of rotini.
The carrots steamed 17 minutes, the broccoli 15 minutes, the zucchini 5 minutes
and the bell pepper 1 minute.
I only had 1 tablespoon of basil but added 1/4 teaspoon
of cayenne pepper. It was moderately hot.
I should have used 1/2 as much cayenne and a full 2 cups of rotini.
1/31/2023 - One sliced carrot filled about 3/4 of a cup and the zucchini
filled 2 cups. I also used mushrooms and frozen broccoli florets, zapped in the
microwave for a couple minutes. The carrots took much longer to become tender
that the recipe suggests. We had four servings in one meal
with a little left over.
6/1/2023 - I used Whole Grain Rotini, 1 medium carrot, 1 small zucchini,
1 stalk celery, 2/3 cup frozen broccoli pieces, and mushrooms.
I used the full amount of sauce, with a full teaspoon of black pepper.
The pepper flavor was strong, but we ate most in one meal.
7/4/2023 - I used 2 cups of Gemelli pasta, a cup of sliced mushrooms,
a small head of broccoli which gave 2 cups of florets and sliced stems, 2 cups of
thinly sliced carrots, a zucchini that sliced in quarters lengthwise and then
sliced gave 2 cups, 2 tablespoons of butter, 1 1/2 tablespoons of flour,
1 1/2 cup of milk, 1/2 teaspoon black pepper, 1 tablespoon dried basil, and
5 tablespoons Parmesan cheese. The carrots were tender after microwaving
5 minutes, the broccoli after 3 minutes, and the zucchini after 2 minutes.
After the vegetables were cut, the actual cooking took 45 minutes. It filled
the 2-quart casserole dish and I topped it with a sliced green onion.
The following day, Gail added chicken and cream of chicken soup mix to add flavor.
Source: Aetna insurance newsletter (See also www.intelihealth.com)