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Broccoli Flat Ribbon Pasta

Pasta Primavera

Baby Carrot Mushroom

Spiral or flat ribbon pasta of your choice tossed with exotic fresh spring vegetables (primavera), herbs and cream.

Vegetarian Italian Cooking

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: Italian Vegetarian

2  cup(s) uncooked spiral or flat ribbon pasta
4  tablespoons butter
1  cup(s) broccoli florets
1  cup(s) snow peas
1  cup(s) sliced zucchini
1  cup(s) sliced baby carrots
1  cup(s) sliced baby corn
½  cup(s) sliced asparagus spears
1  cup(s) sliced mushrooms
1  cup(s) diagonally sliced leeks with greens
1  teaspoon(s) finely chopped or grated garlic
1  cup(s) cream
1  teaspoon(s) grated lemon rind
½  cup(s) grated parmesan cheese
2  tablespoon(s) fresh dill
2  tablespoon(s) shredded fresh basil
salt and freshly milled pepper to taste

  1. Cook the pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm.
  2. Blanch the vegetables except for mushrooms in boiling water for about 2  minute(s). Drain and refresh in cold water. Drain and keep aside.
  3. Heat the remaining butter in a saucepan and saute the sliced mushrooms on medium-high heat for about 2  minute(s). Add the leeks with greens and garlic. Saute for a few seconds on medium heat. Mix in the blanched vegetables and stir briefly to coat well with the butter.
  4. Reduce heat and add the cream along with the grated lemon rind. Mix well. Simmer on very low heat for about 2  minute(s) or till the sauce is thick enough and the vegetables are tender. Put off the heat and mix in the cheese, fresh dill and basil. Season with salt and freshly milled pepper. Stir gently till the cheese melts. Keep warm till serving time.
  5. Toss the pasta in the warmed sauce till well heated through only at serving time. If the sauce is too thick, mix in some warm milk and serve immediately.


  • Fresh herbs can be substituted with comparitively lesser amounts of dry ones.
  • It is important to cook the pasta till it is almost cooked or till just underdone. Refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. Alternatively, toss in some melted butter till heated through. This will help separate them out.
  • Cream should always be mixed in and cooked on very low heat to avoid curdling.
  • The amount of cheese can be increased if desired specially if children love it.
  • It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce.

Serve hot garnished with: a few sprigs of fresh dill and grated parmesan cheese

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