While the term "primavera" is defined as the spring season, in cooking terms, it's characteristically referred to crunchy vegetables in the spring. The possibilities and vegetable combinations are endless. Primavera sauce is usually an olive oil and garlic base, but is also commonly an Alfredo or heavy cream base. Here is how to make a simple pasta primavera version using Alfredo sauce.

  Pasta Primavera
Ingredients Requires:
  • 8 ounces (227g) raw fettuccine or linguine
  • 1 tablespoon olive or vegetable oil
  • 1 cup (91g) broccoli
  • 1 cup (100g) cauliflower
  • 2 medium carrots, thinly sliced
  • 1 cup (134g) frozen green peas, rinsed to separate
  • 1/4 cup (40g) onion, chopped
  • 1 container (10 ounces) chilled (not as ice)Alfredo pasta sauce
  • 1 tablespoon grated Parmesan cheese
Cooking Steps:
  • Cook the pasta to al dente.
  • Over a medium high heat, cook the vegetables in a large skillet with the olive/vegetable oil. Stir frequently for about 6 to 8 minutes, or until the vegetables are crunchy.
  • Stir the Alfredo sauce in the skillet and lower the temperature.
  • Drain the pasta totally and add it to the skillet. Mix carefully and heat through. Remove from the heat.
  • Sprinkle the Parmesan cheese and serve. Now you can enjoy your pasta.
Source: www.wikihow.com