This recipe was fast simple and tasted ah-mazing! My husband said it was better than any restaurant pasta we've ever had and we've eaten all around Italy. I used fresh zucchini yellow squash broccoli and carrots as that's what I had in the house. We generally don't eat frozen vegetables. So the only adjustment was to add the carrots finely chopped in with the vegetables at the beginning. Also I used homemade chicken broth and pasta. This will definitely make it into our spring/summer meal rotation!
I didn't have squash or zucchini but I followed the rest of the recipe anyway and it turned out fantastic!
Fantastic!! It doesn't matter what vegies you use, as long as you prepare them to be done simultaneously in the final combination. I'm allergic to citrus so I substituted white wine vinegar, added 1t fresh chopped basil and a little red pepper flakes. This is the Best and now, my FAVORITE primavera!!
OMG! This was sooo good. My boyfriend said it was too rich so if I make it again, I'll use half n half instead of cream. I love capers too so I would probably use more capers. SO YUMMY!
Yes, I would make it again.....the sauce is awesome, could be used in other recipes.
My big gripe with reviews ------- make it the way it is written first, then make changes. Also, one review stated "next time she would use half and half, not cream".......where is there cream in the ingredients?????
Very good. Used one-pot. Used all of the ingredients except that I didn't have zucchini, so used one cup diced carrot and one cup frozen peas. Also used rigatoni..would have used campanelle if I'd had some...a shape to hold the sauce. One-pot method: cook pasta, drain in colander, set aside. Saute onion and carrot in same pan until slightly softened, add asparagus, peas, and garlic, cook a minute or two more. Add butter, stir to melt, sprinkle flour over (as in making gravy), stir gently and cook a couple more minutes to cook flour. (Mixture may look pasty.) Add broth, bring to low boil while stirring. Add capers, lemon juice, and pasta. Break pasta apart gently. (Pasta will be stuck together but will break apart easily in the heated sauce.) Add parsley and cheese at serving. Will definitely make this again...excellent recipe for using asparagus; excellent flavor.
Mmmm lemony capers! I was actually only looking for an intriguing sauce to add to my pasta. Devoid of linguine squash peas and carrots and the fact that I despise zucchini I made spaghetti. Instead of the other veggies I just wanted my simple and I quartered up some fresh orange & red grape tomatoes. For the sauce I followed the recipe but I also added the zest of one lemon and I used 4 tbsp of lemon as I like my sauce lemony. In addition I added 2 tbsp of chopped fresh basil. Once the pasta was done I added in the sauce and dropped crumbled feta cheese on top along with the tomatoes and fresh basil leaves. It was incredibly awesome.
This came out great! Per my usual style I didn't measure anything and it still worked great. My modifications were using very little linguinie and replacing the rest of the noodles with zoodles (zucchini and squash noodles.) I like mine really lemony so I would add more juice next time. I used the juice from about two and a half lemons and it looked like that was about 1/3 cup of juice. So more than that next time for me! And I think some basil would be a great addition. The house loved this dish and I will be making it again!
Followed the recipe exactly. There was something missing. The veggies and pasta were good but the flavor was flat.
