Recipe by CORWYNN DARKHOLME
"Rich and creamy, very yummy for the tummy! Serve with garlic toast!"
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chopped green onions
sliced green bell pepper
sliced red bell peppers
1 (4 ounce) can
1 (8 ounce) package
diced cooked ham
grated Parmesan cheese
As it is written, this is a bland mess. However, the thought behind it is good so I took it a few steps further. I added 2 cloves of minced garlic, 6 stalks of asparagus cut in 1 inch lengths, a small yellow squash sliced, some par boiled baby carrots and a cup of broccoli florets.
Saute all the garlic and veggies together until they are heated through then continue as the recipe is written.
This recipe was bland. The sauce was heavy and, as originally submitted, way too much for the amount of veggies and pasta.
I read all of the reviews and made the changes accordingly. I still have to tweak the consistency, thinning it out as it still is rather a "glob". The taste and ease of making it was there though. What I did was use a carton of mushrooms, a bunch of green onions, a whole green and red pepper, a few stalks of celery with the inner stalks and tops, a frozen bag of peas and a bag of broccoli (thawed). Next time I would use fresh, not frozen broccoli, that's what helped turn it to mush. Some crunch would be nice. Omitted the ham. Added some pepper. Using 8 oz. of spaghetti, this amount of veggies was plenty, it's just the consistency that needs to be worked on. I hate to say adding heavy cream might do it but then it's not something you would eat every day.
Ok this is really good. With some changes. The amount of pasta is way to little, I used about a pound of pasta. The cream cheese needs to be softened before you put it in the pan. It will incorporate much easier. I added extra milk since it was really thick as is. I also added minced garlic, zucchini, fresh mushrooms instead of canned, carrot sticks,onions, and tomatoes. I didn't have any red bell pepper so I just used green. And since I added extra milk I used extra parm. I topped it with diced tomatoes and green onions. Very tasty recipe. Thanks.
The sauce was far too pasty. It would be better with half the cream cheese.
I gave this a 4 because it truly does need a lot of revisions--I used a ton more vegetables--a 16 oz package of frozen broccoli, cauliflower and carrots, a cup of frozen peas, a cup of frozen green beans, half of a fresh red pepper, a can of mushrooms--and a pound of angel hair pasta. So I cooked the vegetables in some canola oil and made the sauce in a seperate pan and boiled the pasta in a seperate pan. I also added garlic and onion to the vegetable mixture and the sauce. Also, I added basil and oregano to the sauce too. So the cream cheese idea is a good base, but you definitely need to jazz the recipe up a bit. Also, I don't see the need for all the butter--I used about 1 tbsp of canola oil to saute my veggies and they were delicious! And I cannot even IMAGINE this sauce on 4 oz. of pasta because we had enough for 1 lb of pasta--but if you like a lot of sauce, you may want to use about 3/4 of a pound of pasta. Overall--good base of a recipe, just need to add a lot more stuff--but in the end, it's great!
It was really good!! The sauce came out great. I used fresh mushrooms and skipped the ham, so I had to season it more. I added minced garlic and cilantro, and I was glad I did--added a little kick.
Tasty and very easy. I had a ham steak and several peppers to use up and found this recipe that used both. I didn't have mushrooms but did have an oriental eggplant which worked nicely. This is kind of a kitchen sink recipe - I think it would work with most veggies you might have on hand. I had to add extra milk since it really thickened up fast. I would make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Pasta Primavera
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 304
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