Pasta Primavera Sauce

This was ok. Had it with bucatini, and next day leftover with tri-color rotini; it was better with the rotini. I think this combo of veggies would be better with a pesto based sauce instead of tomato based. I ate it happily, was great to use up the vegetables, but don’t think I’ll make it again. A do-once as my father would say.

Amazing! I made this as directed, except that I followed other reviewers advice and added the vegetables in the last 15 minutes or so. The veggies were crisp this way. This is the best primavera I’ve ever had – family agrees. Next time, we’ll double the recipe. Note: It tastes even better warmed up after a couple days in the fridge!

Made this for my meat-loving husband and he loved it! We like our veggies with a bit of crunch though so stir-fried the veggies (didn’t have zucchini) first with the herbs etc and then added the tomatoes/paste and simmered for just long enough to cook the noodles… or so. Loved it!

This sauce is delicious. I will definitely make it again. I used all ingredients except the thyme, and used about twice the recommended amt of fresh veggies. My wife has been lunching on the leftovers for days and says it’s better than the day I prepared it. So good and so simple. Can’t wait to make it with fresh tomatoes.

We added a little leftover chicken and enjoyed this dish very much.

This was great! Like others I sauteed the veggies; minced garlic, carrot, onion, 2x green pepper(didn’t have red), zucchini & yellow squash. I also saved the broccoli & fresh basil for the last 10 minutes of simmering, after adding the broth, tomatoes & paste. I did NOT add the bay leaf or sugar & didn’t miss them at all! I just eyeball measured all of the dry spices & it came out ‘just-right’ spicy & well balanced. Served it over Angel-Hair pasta & it worked very well together. Wifey loved it! We have plenty of leftovers, for the week but I WILL be making again! Thank you, April!

I’ve made this several times and I don’t change a thing. This is very easy to make and tastes awesome. It’s also a great way to get the kids to eat more veggies.

Most delicious sauce (with additions). I pretty much followed the recipe except that I used a frozen garden vegetable mix (corn, bell pepper, broccoli, cauliflower, carrots) instead of following the specifics of what the recipe asked for. I didn’t have a bay leaf so I didn’t use it. I doubled the sugar to take out a little of the bitterness. And what made it great (I think) – I added a dashes of cinnamon, allspice, and nutmeg. Yum!

I doubled up on the zucchini, left out the broccoli, and used fresh tomatoes instead of canned. It was excellent over whole wheat pasta.

This is a great recipe to use if you are trying to use up the vegetables in your fridge and freezer; any selection of vegetables work! It’s the combination of spices that make it fantastic. This is now my go-to sauce recipe!

We served this over whole wheat angel hair pasta & it was a huge hit! Thanks for posting. 🙂

Delicious. I just started the tomatoes cooking and added stuff as I chopped it, so the quick cooking veggies went in last. I tossed in a bunch of things I had left over; cauliflower, nappa cabbage, some fresh tomato and fresh basil. My son suggested it should be served with feta cheese, and that’s what I’ll do next time.

This is my first review. This was awesome! I used frozed carrotts & broccoli and still it was great. I like my sauces kind of sweet so I used a tablespoon of sugar. Will definitely use again and again. Thanks for the great recipe!

i belong to a veggie co-op so there’s always something i need to use up. this is a perfect base that can take ANY veggies! i am lazy and don’t cut things into small pieces — and instead skip the liquid and take it all and chop it up in the food processor for a not-too-chunky sauce. great on pasta or piled on chicken.

This sauce was fabulous! Other primavera sauces I’ve tried (oil or broth based) were so bland! Tons of flavor in this one! Made it with veggie stock instead of water and it came out wonderful. I’m gonna use the leftovers with some pearl couscous or rice.

I loved this sauce and I found its also just as good over brown or white rice. Thank you!

Fantastic Recipe. Everyone loved it

I used all ingredients listed except tom paste, instead I used tomato sauce and I took another’s advice and used broth instead of water. The only modification I made was to saute all the veggies in the olive oil and garlic for about 10 min (gradually- as I chopped each veggie, I added it to the pan) before adding the diced tomatoes and sauce. I tossed this with a corkscrew pasta, added a little grated cheese and YUM. Even my 4 and 2 y/o ate it up!

Very good and easy.

Because I prefer fresh vegetables crispy, I sauteed the veggies instead of simmering them. I think that sautéing is a far better way to blend flavors and retain the freshness. I’ve tried the recipe both ways and there’s no comparison between the two cooking methods.

This was ok..It might have been better if I hadn’t used the food processor and pureed everything which was suggested by another reviewer. I like a smooth texture for my sauce which is why I decided to take the other reviewer’s suggestion. Being made this way the broccoli didn’t taste right in this dish. I don’t think I’ll try making this again the way the recipe is written, sorry.