• Cooking Time: 30
  • Servings: 4
  • Preparation Time: 25


*PRIMAVERA, alla [pree-muh-VEHR-uh] - This Italian phrase means "spring style" and culinarily refers to the use of fresh vegetables (raw or blanched) as a garnish to various dishes. One of the most popular dishes prepared in this manner is pasta primavera, pasta tossed or topped with diced or julienned cooked vegetables.


  • 1 lb penne pasta
  • 2 oz butter
  • 2 oz flour
  • 1 pint heavy cream
  • Salt to taste
  • 3 tbsp Parmesan cheese (in sauce)
  • 1 cup broccoli, florets
  • 1 cup zucchini, medium dice
  • 1 cup mushrooms, sliced
  • 1 cup tomatoes, medium dice
  • 2 tbsp basil, fresh, shredded
  • 2 tbsp Parmesan cheese (garnish)


  • Cook the penne in boiling salted water until al dente.
  • Once cooked, shock by running under cold water.
  • Melt the butter, add flour and mix to a smooth consistency. Cook over low heat for 5 minutes.
  • Stir occasionally.
  • Heat the cream to a simmer.
  • Add the cream to the butter flour mixture.
  • Whip to a smooth consistency.
  • Add the salt and the Parmesan cheese and bring to a simmer. Cook for 10 minutes.
  • Blanch the broccoli.
  • Sauté the zucchini and mushrooms until tender.
  • Add the pasta, broccoli, tomatoes and the sauce.
  • Continue to sauté until all ingredients are well incorporated and hot.
  • Garnish with fresh basil and Parmesan cheese.

Author Credit: Jerry Goard

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