Preparing lots of veggies for roasting is a great idea. The sauce is tasty without being heavy and sticky. Video and instructions were easy to follow. Recipe made enough for two, maybe three meals for my husband and me, which I love. I'm going to add to my rotation.
This was my first attempt at pasta primavera. I watched a lot of videos and really this is one of the best. I had to make a lot so I choose a large skillet to do my vegetables, but followed your recipe for the sauce to give it some texture. It was different from any other I saw, but it tasted great! Lots of compliments. Thank you.
I haven't tried your style of cooking Pasta Primavera, honestly, I love and like how you demonstrated it and I am going to sponsor a bridal shower this April and this is what I'm going to cook! I was in Rome,Italy for almost 5years and I am so familiar of all the Italian pasta. Thank you and watching here in Boston,MA
I worked as a cook for several years .....several years ago.lol I do most of the cooking at home. Always looking for something different. Never saw the asparagus trick before thxs great vid.
Hey... just about to hit the kitchen and try out the recipe. I actually wrote out most of the steps from the prepping and cooking parts of the video (did add herbs de provence to the list): Directions Prep Cut veggies according to the Ingredient List description. Cooked pasta al dente in salty water. Place all veggies (except garlic) into a large mixing bowl and coat generously with oil olive. Add salt and pepper (to taste) Add Herbs de Provence (Fennel Seeds, Thyme, Sage, Marjoram, Rosemary, Bay leaf, parsley (or chervil), oregano, summer savory (or mint) and tarragon. Roast veggies in a 450℉/230℃ preheated oven for 20 minutes (at 10 minutes turn the pans 180 degrees and toss for even cooking) Remove veggies from oven and spread on cooking tray(s) to cool. Make the sauce… Add butter and oil to a skillet on medium-high heat. Add the garlic and cook/stir until fragrant (about 2 minutes). Add all purpose flour (2 TB) and stir/cook until the flour is incorporated into the butter/oil olive (about 3 minutes). Add chicken stock and stir while cooking until it thickens (3-4 minutes) Check for flavor and add salt/pepper to taste and stir in completely. Add a splash of heavy cream and stir while cooking until the sauce is smooth and creamy (about 3-4 minutes). Change heat setting to low. Add al dente pasta to the sauce and toss so each piece of pasta is coated with sauce Add roasted veggies and toss gently to combine with the pasta and sauce. Add the parmesan cheese and basil and toss gently to ensure everything is well combined. Move the pasta primavera to a large dish and serve immediately. (Maybe this can help someone. Until I cook something a few times, I need instructions like this. Thank you Anna. I can email it too if that's better.)
I definitely know my way around a kitchen, and like John Fry, I watched a ton of videos on the internet and this is the best one! Love the demonstration! Will be making this within the week!
I know too well what hotel life is like. It seems fun at first but the longer you're there the less fun it seems and you start to really miss the comforts of home like preparing meals in an actual kitchen. Hang in there, when you're able to be in your own kitchen you'll love this recipe, it's delicious and comforting. Thank you for watching.🥰
Watched a few Pasta Primavera videos but the result always looked so bland - but yours looks so fantastic. The idea of roasting your veg is so good, because it adds additional flavour! Sooo gonna try this dear Anna! Greetings from Germany
Trust me, I understand. I'd be lying though if I said it wasn't worth it because it definitely is. One day when you're feeling adventurous you should definitely try it. It's far superior to any similar prepackaged item. You'll love it!
Looks good, the veggies are beautiful, but I would be inclined to hold off on the flour, not put any. We don't need the extra carbs or thickness it brings, the cream gets thick enough as it is, and brings enough extra fat, for a simple little sauce you want to make with that.
Thanks for watching. The sauce can be achieved without flour if necessary however, this dish isn't going to be for someone that's carb conscious since it's a pasta dish. The added carbs for the sauce are somewhat small in comparison to the ones you'd get from the pasta. I'll be bringing new vids very soon. I'm doing a keto/low carb series. I'll feature dishes that are suited for carb conscious eaters. You should stay tuned.
: ) I don't mind some carbs when justified or necessary, I just prefer doing without the unnecessary ones. I like pasta and bread too! Maybe you are right, the flour is minimal and could be kept if it helps the sauce; so I would then substitute the heavy cream with a lighter cream instead. But I like your recipe.
I would reconsider the aluminum foil because the metals can leach into the food. Hesvy metal is no bueno, better to use glassware, iron, stainless steel or ceramic
Hello. Feel free to make this dish your way, using what ever tools products or utensils you want. That’s the beauty of creating delicious cuisine, the ability to be creative. I personally have never had any issues with heavy metals leaking into my food from aluminum foil but thank you for your comment.
@@foodlovewithanna7203 just want to help everyone be as healthy as possible 🙏 it's not something you can taste but there are cumulative effects for health later in life
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
I finally made this tonight. It’s incredible!! This video was so easy to follow along to, thank you so much!! My whole family loved it!
Your recipe and demonstration was so simple and smooth..making this..thankyou!💕❤
That looks so good!!! I am going to cook this tonight. Thanks.
I just made this and it was delicious! Thank you for such a great recipe!
Wow that looks fabulous
Thanks for the recipe and your demonstration. Will definitely be trying this weekend!
You are welcome. 😉
She's a lady with GREAT hands for cooking,her husband is really bless with this lady!!! Thanks,
Thank you so much!
@@foodlovewithanna7203 You are very WELCOME !!!
This looks delicious! I can’t wait to make it! Great video, thanks for sharing. 💕
Thank you for checking me out. I hope you'll love it!
Looks delicious!
OMG looks so good, definitely making it!
Please do. You won't be sorry🤗
Looks delicious. I will be making this soon.
Thank you!
I will be trying this thanks for sharing ♥️
You're gonna love it!
This looked delicious, gonna give it a try, thanks for sharing
Preparing lots of veggies for roasting is a great idea. The sauce is tasty without being heavy and sticky. Video and instructions were easy to follow. Recipe made enough for two, maybe three meals for my husband and me, which I love. I'm going to add to my rotation.
Very kind of you. I'm over here grinning from ear to ear. Thank you so much. 🤗
This was my first attempt at pasta primavera. I watched a lot of videos and really this is one of the best. I had to make a lot so I choose a large skillet to do my vegetables, but followed your recipe for the sauce to give it some texture. It was different from any other I saw, but it tasted great! Lots of compliments. Thank you.
Thank you for visiting my Foodlove with Anna, I'm glad you enjoyed the recipe. Hopefully you'll come back for future videos. John Fry
Beautifully done. Easy to watch video, very detailed. You make it look so convenient and looks delicious. Thanks for sharing..
Denise D'Agostino thanks for subscribing and be on the lookout for me vids coming soon.
Absolutely beautiful, I can’t wait to make this tonight. Thank you!🙂
Thank you ma'am. Hope you'll enjoy it.
beautiful vegetables, and thank you for making an accessible vegan option!
Oh my goodness! That looks so good!!
Yummm. Well done.
Thank you!
Awesome...you are so patient,too.
Thank you! You are kind🤗
I did it for dinner and my kids love it , I love the way u did the sauce
ying1985 thank you so much. Glad your kids enjoyed. I'll have new vids coming really soon so stay tuned!
Just subscribed to your channel. Looking forward to trying this dish. Thanks for sharing it looks so delicious
You're very welcome. Thank you for watching.
Looks delicious 😋
Thank you! You should try it 😁
Made this again and added leftover rotisserie chicken to all the veggies. Delicious
This recipe is my go-to! Seriously so easy and delicious even tried a vegan version once and it still turned out amazing!
I'm so happy you enjoyed it. A vegan version sounds great! Thank you for watching.
La mejor receta de pasta primavera.
Gracias senora. Eres tan amable.
I haven't tried your style of cooking Pasta Primavera, honestly, I love and like how you demonstrated it and I am going to sponsor a bridal shower this April and this is what I'm going to cook! I was in Rome,Italy for almost 5years and I am so familiar of all the Italian pasta. Thank you and watching here in Boston,MA
Maria Canlas of course I'm smiling (ear to ear). Thank you for you praise and support, please continue watching and BOLO for more delicious food vids.
yummers!!!
I have just made this; and it is absolutely delicious; definitely the best Pasta Primivera recipe on TH-cam. Thank you Anna. x
Terri Roberts thank you for watching. Please keep stopping by.
I worked as a cook for several years .....several years ago.lol
I do most of the cooking at home. Always looking for something different. Never saw the asparagus trick before thxs great vid.
You are most welcome Mr. Smith. Thanks so much for watching I hope you'll be back.
Thanks for the food love - your dish hugged me!
Awww thank you. I'm glad you enjoyed it.
Hey... just about to hit the kitchen and try out the recipe. I actually wrote out most of the steps from the prepping and cooking parts of the video (did add herbs de provence to the list):
Directions
Prep
Cut veggies according to the Ingredient List description.
Cooked pasta al dente in salty water.
Place all veggies (except garlic) into a large mixing bowl and coat generously with oil olive. Add salt and pepper (to taste)
Add Herbs de Provence (Fennel Seeds, Thyme, Sage, Marjoram, Rosemary, Bay leaf, parsley (or chervil), oregano, summer savory (or mint) and tarragon.
Roast veggies in a 450℉/230℃ preheated oven for 20 minutes (at 10 minutes turn the pans 180 degrees and toss for even cooking)
Remove veggies from oven and spread on cooking tray(s) to cool.
Make the sauce…
Add butter and oil to a skillet on medium-high heat. Add the garlic and cook/stir until fragrant (about 2 minutes).
Add all purpose flour (2 TB) and stir/cook until the flour is incorporated into the butter/oil olive (about 3 minutes).
Add chicken stock and stir while cooking until it thickens (3-4 minutes)
Check for flavor and add salt/pepper to taste and stir in completely.
Add a splash of heavy cream and stir while cooking until the sauce is smooth and creamy (about 3-4 minutes). Change heat setting to low.
Add al dente pasta to the sauce and toss so each piece of pasta is coated with sauce
Add roasted veggies and toss gently to combine with the pasta and sauce.
Add the parmesan cheese and basil and toss gently to ensure everything is well combined.
Move the pasta primavera to a large dish and serve immediately.
(Maybe this can help someone. Until I cook something a few times, I need instructions like this. Thank you Anna. I can email it too if that's better.)
I definitely know my way around a kitchen, and like John Fry, I watched a ton of videos on the internet and this is the best one! Love the demonstration! Will be making this within the week!
I hope if becomes one of your new favs. Enjoy and thanks for watching!
This is my favorite salad with a nice salmon steak
Anna,, your voice is music. Love this recipe and have been using it for years.
Thank you. I too continue to use it as it never disappoints. Thank you for watching my videos, you are appreciated.💓
This looks yummy. I can't wait until we move out of the hotel and have a stove and oven again. Gonna make this!
I know too well what hotel life is like. It seems fun at first but the longer you're there the less fun it seems and you start to really miss the comforts of home like preparing meals in an actual kitchen. Hang in there, when you're able to be in your own kitchen you'll love this recipe, it's delicious and comforting. Thank you for watching.🥰
I made this and it was very delicious. Thank you
John Ruschki you are very welcome. Thank you for stopping by.
9:40 pm and now i am hungry lol... this recipe looks so pretty and I am sure it tastes even better.
Thank you so much. You should make some, it's my go to for something filling.
@@foodlovewithanna7203 I sure will. Please continue to make videos. Your recipes look amazing.
OK, making this for our traditional Sunday pasta....stay tuned😉
This is the best looking primavera I’ve ever seen. Bravo! I’ll be making this for a party this weekend!
Thanks! It's pretty easy to make too. I hope you'll give it a try.
I made it Saturday for my sisters housewarming. It was a complete hit with the crowd.
Watched a few Pasta Primavera videos but the result always looked so bland - but yours looks so fantastic. The idea of roasting your veg is so good, because it adds additional flavour! Sooo gonna try this dear Anna! Greetings from Germany
Danke schon! Keep watching for new vids.
Is there a good substitute for heavy cream for people who don't tolerate dairy well?
Man that looks good. Too lazy to go buy and prep all them veggies though
Trust me, I understand. I'd be lying though if I said it wasn't worth it because it definitely is. One day when you're feeling adventurous you should definitely try it. It's far superior to any similar prepackaged item. You'll love it!
much easier than having to saute everything
Ghost I agree! It cuts the prep time by about a third.
Looks good, the veggies are beautiful, but I would be inclined to hold off on the flour, not put any. We don't need the extra carbs or thickness it brings, the cream gets thick enough as it is, and brings enough extra fat, for a simple little sauce you want to make with that.
Thanks for watching. The sauce can be achieved without flour if necessary however, this dish isn't going to be for someone that's carb conscious since it's a pasta dish. The added carbs for the sauce are somewhat small in comparison to the ones you'd get from the pasta. I'll be bringing new vids very soon. I'm doing a keto/low carb series. I'll feature dishes that are suited for carb conscious eaters. You should stay tuned.
: ) I don't mind some carbs when justified or necessary, I just prefer doing without the unnecessary ones. I like pasta and bread too! Maybe you are right, the flour is minimal and could be kept if it helps the sauce; so I would then substitute the heavy cream with a lighter cream instead. But I like your recipe.
I would reconsider the aluminum foil because the metals can leach into the food. Hesvy metal is no bueno, better to use glassware, iron, stainless steel or ceramic
Hello. Feel free to make this dish your way, using what ever tools products or utensils you want. That’s the beauty of creating delicious cuisine, the ability to be creative. I personally have never had any issues with heavy metals leaking into my food from aluminum foil but thank you for your comment.
@@foodlovewithanna7203 just want to help everyone be as healthy as possible 🙏 it's not something you can taste but there are cumulative effects for health later in life
Background music is too noisy
If you say so.