Thank you Chef John for another great recipe!!! I halved the recipe for two and it was delicious!!
Too much liquid. I didn't use the leeks, snap peas, or other peas, but I added a red bell pepper and chicken. Overall there was just too much liquid and as a result I don't think the flavor was as strong as it could have been as a result. I would use no more than 2 cups of chicken stock. 1.5 cups might be ideal.
Pretty tasty for healthy. I didn’t have leeks (out of season) so I doubled the zucchini. I probably added a little more cheese. And then using the same pan, I fried up some tofu. Definitely goes well all together. The Jalapeño gives some kick but I would do 1 instead of 2 instead of eliminating. Will make again!
This tastes great & worth the effort as it is a bit labor intensive in my opinion. I used homemade turkey stock I had in the freezer and omitted the jalapeños as well as English peas. My asparagus was very thin to start with so I did not split the stem. Very beautiful to the eye & light tasting. Calorie count surprised me, though. 589! All that olive oil adds up. Make time for an after dinner walk :-)
Almost seems like a way to celebrate spring, with all the fresh green veggies. Feels like a complete meal with either peas or green beans.
I took some of the suggestions by using 1/3 cup of olive oil, and just two cups of chicken broth. I did not have snap peas so I used chopped broccoli instead. And for the green onions I used some chopped vidalia onion. This is a delicious recipe, a real keeper and one we'll have often when we have fresh garden asparagus.
Brilliant, such a fresh taste, I make it with gluten free pasta, and if a vegan friend comes round, the cheese can be omitted. One of our favourite meals.
Didn’t care for this at all. Pretty bland. Not as good as the picture looked.
This was so much better than I expected! Even my daughter (who is not thrilled with vegetables) liked it. Used edamame instead of English peas, and I added the drained fettuccine directly to the pot of veggies to finish cooking/absorb the sauce & flavors for the last 5 minutes. I thought it was going to be too soupy, but it the amount of sauce left will be perfect with leftovers. Loved it!
It was delicious!! I may have added a bit too much oil, either that or it was just a tad more than what I'd like in it routinely. Also, is the sauce supposed to be that thin? It was SO GOOD, but thinner than I expected as well. Over all, I'm pleased and will definitely make this again and again!
Never had pasta primavera before. After making this, I'll be putting this on the rotation when cooking pasta dishes. I did add a few things. For the sauce, I added some sun dried tomatoes and hot peppers for some heat and color and blended it with the pesto sauce. Also during the last minute of cooking, I threw in some sliced mushrooms and spinach. Make sure you toss, then cover and let it rest so the pasta soaks up the sauce. It's still a bit runny but the flavors and tastes are wonderful. Chef John, you've done it again!
Love it
I have made this many times and is one of my go to recipes. I love it and am about to make in again, even though it is winter. I think anyone would love this as much as I do!
Amazing recipe! Chef John, knocked this out of the park. The taste of fresh veggies stood on its own but then to add the lite pasta and texture. It was a Homerun!
I'm not a pasta fan, but I followed the step by step instructions and it turned out great!. My wife loved it.
It certainly was a hit for a meatless Monday supper! Teenagers ate leftovers the next few days. I followed recipe exactly and turned out great!
This came out pretty good. I had trouble getting my water to turn green. It never did. But I made some alterations--instead of jalapenos, green onions and asparagus, I've used broccoli florets. I cooked pasta ahead of time and went to step 3. Overall, it came out pretty good on a plate than a bowl. I would make it again and hope the water turns green.
This recipe was so so. It needs to be modified. First, ignore the first part of the recipe and don't bother making the basil/broth/olive oil base. Just make pesto. Not only will the flavor be more robust, but it will thicken up the texture of the pasta. Secondly, don't add 2 cups of broth to the vegetables. I ended up having to drain the dish because it was so soupy. Lastly, this recipe is bland, bland, bland. It needs salt and any other seasonings you prefer.
I love this recipe; it’s a bit tedious, but it comes out delicious and it’s well worth the effort.
I did just loosen up the pesto in a jar with the chicken broth to make the sauce just a bit easier. It was a little work chopping but delicious recipe. Also beautiful.
This is delicious as written. I also like this as a fall dish to transition into comfort food yet still be light enough for our warm days. The last time I made this, I didn't have any fresh basil but had some home made pesto in the freezer. It made a great substitution.
It’s alright. Doesn’t taste bad, but it also doesn’t taste like much. It’s quite bland to be honest. It needs something to bring more flavour to it. I think because the sauce is so thin and light that it doesn’t add thaaat much flavour to the plain fettuccine. The vegetables are good. The parmesan cheese is what really gives it the salty good taste. Without it, it would be even more bland. Probably would not make again. But 3/5 overall.
This recipe is absolutely perfect. I didn’t change a thing and my teens and 4 yo loved it! I used to make this years ago and blend it up when my little one was a baby...he couldn’t get enough. I found it in my recipe box and couldn’t wait to make it again! It’s awesome! Yes, definitely prep your veggies ahead and be ready to ‘go!’ It’s worth it....sooooooo worth it!!
Restaurant quality pasta. I added 1 lb chopped, cooked chicken at the end. My husband said it’s some of the best pasta he’s ever had. Definitely will make again. So good and love all the veggies!
This recipe definitely requires a lot of prep time, but it makes enough for several days' worth of leftovers for two people. I pretty much followed the recipe with a few small modifications: Used 18 oz fresh linguini rather than fettuccine. I used as much basil as comes in those plastic tubs and maybe would double the amount next time. And I included about a full cup of Parmesan. You don't need to use less chicken broth; eventually the noodles will adsorb it. With salt and pepper and a little extra cheese sprinkled on top, this makes for a perfectly light, refreshing, flavorful dish. Though I do wonder if a little something extra - perhaps some lemon or cayenne pepper - would've made the flavors pop even more.
YUM YUM YUM we loved it! I didn't have the peppers and since we don't like HOT just left it out. YUMMY
I made a half recipe since there are only two of us. It was good and I will make it again, but it needed more basil. I thought my package had about half of what was in the video, but it wasn’t enough for the basil flavor to come thru. Next time I will use the amount shown in the video for a half recipe.
Yes indeed, it was delicious! It’s so easy to modify depending on the local, in season veggies.
Easy and delicious. I only used 1 jalapeno pepper but kept everything else exactly the same. Will definitely make again
This was Delicious, I omitted the jalapeño, not a fan, but I added extra garlic . My “ I’m cutting down on carbs” guest, went back for seconds. I will absolutely make this again. Thank you, Chef John!
This tasted delicious. Very healthy. I did add some Italian seasonings to the veggies as well as the basil sauce. I and my family enjoyed it but felt that the sauce was a bit too liquid. I am going to add a bit more olive oil on the left overs to see if that helps. I would make this again but use 1/2 a cup of chicken broth in the basil sauce.
Delicious and interesting blend of flavors and textures. Be sure to toss everything thoroughly. We ate this over three nights, the first night was mostly fettucine.
Delicious, but I thought de-seeding jalapeños was only for wimps, and I was wrong!!!!
I loved it - i dis make a change. I substituted half the oil for avocado. A bit helathrhier and creamier that way. I’m sure it’s great otherwise as well. Thank you!
Good taste, but too runny. Absorption of sauce by pasta may depend upon type of pasta -- didn't happen for me. Would reduce broth in the sauce by about half, and toss in a little salt.
This was good... Made exactly as written but would make some changes next time. Found the amount of broth way too much- I think 1.5 cups would be plenty. Also needs more salt, a really big bunch of basil, and extra strong/sharp Parmesan (we used preshredded and it was too nutty and mild).
It is so easy to make and absolutely amazing to eat. This is definitely going on my menu rotation
Way too much pasta for me. Made to serve with another dish and all 4 of us went for the other dish. If I ever do it again, I would add some cilantro to the sauce and cut the fettuccine to 1/2. Having it for leftover lunch today by removing most of the pasta and eating the veggies.
Great way to get a lot of green vegetables into one meal! (My husband worried it would taste like straight chlorophyll but he ate every last morsel.) The fat from the olive oil helps some nutrients become more easily absorbed so don’t sweat the calories too much. There was a lot of liquid “sauce” broth which I have a feeling I’ll appreciate in tomorrow’s leftovers when my pasta isn’t all dry and tasteless.
Delicious! Something about that basil sauce is perfect. This recipe can be extravagant or paired down and still be tasty. I used only broccoli, onion and zucchini, stir fried with garlic and oil. For pasta I had tricolored rotini. It looked and tasted incredible. I topped it with Romano cheese before serving, since that's what I had. Leftovers still great.