Pasta primavera from Comfort Food Makeovers: All Your Favorites Made Lighter (page 172) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • mharriman on July 28, 2021

    I Think a higher quality pasta helps elevate this recipe. I used Seggiano Toscanini pasta made in Italy. There were more steps, more pots, and more pans than is typical for this kind of pasta dish but the results did produce a creamy sauce without using heavy cream or any dairy. We liked the all green vegetables in this version, but because it took an hour from start to finish, I’m not sure I’ll rush to make it again for just a ‘pretty good’ outcome.

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